I was cleaning out the freezer and found some raspberries from summer and thought maybe a tart with these and some apples with a streusel topping with flaked almonds. I was on a mission!
Do you ever lose things in your freezer? I have a friend who inventories (and dates) everything in her freezer and keeps it posted on the outside. I can only dream about EVER being that organized. She does the same thing with her pantry but keeps that inventory in a notebook she takes with her to the grocery store. Yeah, I couldn’t live with her either but she’s great fun on a night out.
It’s not often I make something without getting a recipe first. Sometimes you just suck it and see how it turns out. Turned out mighty fine! My crust recipe is always good and I figured the filling couldn’t be too difficult.
Since my berries were frozen and I wanted to make the tart NOW I put them in a sauce pan and melted them until all their royal goodness oozed out. The color of raspberries is almost as exciting as eating them just off the vine. It’s a marvelous color. …and yes, I overfilled the tart. I couldn’t help myself. I’ll do better next time. Right now I’m full of apple raspberry tart.
Here’s how I made it.
- 1 unbaked tart shell
- 2-1/2 cups thinly sliced peeled tart apples (about 2 medium)
- 1 cup fresh or frozen raspberries
- ¼ cup sugar
- 1 tablespoon cornstarch
- ¾ teaspoon ground cinnamon
- ⅓ cup flour
- ¼ cup brown sugar
- ¼ cup butter
- handful flaked almonds
- Preheat oven to 400°F
- Combine apples and raspberries in a large bowl.
- In another bowl combine the sugar, cornstarch and cinnamon.
- Add to the fruit and carefully mix together.
- Spoon mixture into tart shell (don't overfill or you'll get spillage!)
- Mix flour, sugar and cold butter in a food processor
- Pulse a few times to break up the butter
- Sprinkle over tart
- Top with flaked almonds
- Bake for 15 minutes and then decrease oven temperature to 350°F and cook for another 30 minutes or so until the crust is nicely brown. Your oven will be different from mine.