Description
This deep-dish tart features a rich pastry crust filled with mounds of apples and raspberries, then topped with a patchwork of dough. Sweet apples, such as McIntosh, Golden Delicious, Pink Lady and Cortland are best, especially when combined.
Scale
Ingredients
Pastry
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3/4 cups cold, unsalted butter, cut into small pieces (6 ounces)
- 1 large egg yolk
- 1 tablespoon fresh lemon juice
- 4 to 6 tablespoons ice water
Filling
- 1 1/2 to 2lb sweet apples, peeled, cored and cut into 1/4-inch thick slices
- 2 cups fresh or frozen raspberries
- 1 cup sugar
- 1/8 teaspoon ground cinnamon
- 2 tablespoons corn starch
- 2 teaspoons balsamic vinegar or fresh lemon juice
- 1 large egg
- 1/4 cup heavy cream
Topping
- milk for brushing
- 1 large egg yolk
- 2 to 3 tablespoons milk or half-and-half cream
- white or coarse sugar for sprinkling
Instructions
- Spray a 10-inch springform pan generously with nonstick cooking spray. Line a baking sheet with parchment paper. Set aside.
Pastry
- For the pastry, combine the flour, sugar, and salt in a food processor. Process for a few seconds to blend. Add the butter and pulse to the texture of coarse meal. Add the egg yolk, lemon juice and 4 tablespoons of ice water. Process to make a soft mass of dough, adding more ice water as needed.
- Turn the dough out onto a floured surface and knead briefly until smooth. Pat into a disk. Place in a self-sealing plastic bag and refrigerate for at least 1 hour or up to 3 days.
Filling
- Preheat the over to 425°F.
- For the filling, combine the apples and raspberries in a large bowl. In a small bowl, stir the sugar, cinnamon, flour and cornstarch together. Add to the fruit along with the vinegar. Toss to mix. In a small bowl, beat the egg and heavy cream together. Set aside.
- On a lightly floured surface, roll the dough out to a 12-inch round. Fit the dough into the pan and trim the dough by using a paring knife or by rolling the rolling pin across the top. Place the fruit mixture into the pan. Pour the egg-cream mixture evenly over the fruit.
- Roll the excess dough out to 1/4-inch thick. Using a serrated pizza cutter or pastry wheel, cut into 2- or 3-inch triangles, squares or odd shapes.
Topping
- Brush the edges of the pastry with some milk. Arrange the dough pieces in a patchwork fashion to cover the top surface of the tart completely. Beat the yolk and 2 to 3 tablespoons milk or half and half together and brush over the tart. Sprinkle generously with sugar.
- Place the tart on the prepared baking sheet and bake for 30 minutes. Lower the temperature to 375°F and bake for another 15 to 20 minutes, or until the pastry is golden brown and the juices are bubbling. Let cool in the wire rack for 2 to 3 hours before removing from the pan.
Notes
Excerpt printed with permission from The New Best of BetterBaking.com by Marcy Goldman. Published by Whitecap Books © 2009.