1/1 Photo of Apple Tart With Raspberry Glaze
1 hr 15 mins
Apple tarts were a special treat when I was growing up, and now I've made this recipe my own. I like to use a shortbread crust and glaze the apples with raspberry jam to make them rosy.
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For the crust
For the filling
- 1Preheat oven to 350 degrees.
- 2Mix the flour, sugar and salt for the crust.
- 3Coat the butter in the flour mixture and slice into small pieces.
- 4For those of us without pastry cutting devices, rub the butter between your fingers with one hand while sprinkling flour on it with the other to create smaller and smaller butter chunks.
- 5Continue for a few minutes until the mixture resembles coarse breadcrumbs.
- 6Add the yolk of one egg, and blend until the dough sticks together.
- 7(I recommend using your hands).
- 8If the dough is not sticky enough, add a teaspoon of water and try again.
- 9Roll the dough out in between 2 layers of wax paper.
- 10Then carefully flip it onto a tart pan.
- 11Sprinkle some flour on the bottom of the crust to help absorb juice from the apples.
- 12Peel and cut the apples into 1/4 inch slices.
- 13Arrange in concentric circles over the crust, overlapping like a fan.
- 14Sprinkle the sugar, cinnamon and ginger over the apples.
- 15If you are using really tart apples, you may want to add an extra tbspn sugar.
- 16Bake for 30 minutes or until crust is golden brown.
- 17Meanwhile, in a small saucepan heat the raspberry jam until liquified.
- 18When the tart is baked, brush the apples with raspberry glaze.
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Nutritional Facts for Apple Tart With Raspberry Glaze
Serving Size: 1 (145 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 248.8
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 4.7 g
- Cholesterol 42.6 mg
- Sodium 132.1 mg
- Total Carbohydrate 43.2 g
- Dietary Fiber 2.3 g
- Sugars 24.7 g
- Protein 2.2 g