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.
I will have to make this. I make pies once a year and I think that will have to change!
Gorgeous! Just gorgeous! I’d like mine NOW!
What a delicious looking apple tart! So Yummy! Thanks a lot for sharing with us.
Never had apple and raspberry together!! sounds yum!
wow, this looks like an absolute delight! thank goodness this isn’t near me right now… or else i’d be devouring it all….~~~ 🙂
I’d overfill on this tart! I love the layers and how nice it looks, bet it tastes even better.
What a reward for cleaning out the freezer! Wow! I lose things in the freezer all the time. I have fantasies about having an inventory and ticking stuff off the list whenever anything is removed from the freezer but that’s never going to happen. I know I don’t have raspberries, but I have blackberries and I have some apples that need using up so thanks for this lovely recipe.
What a gorgeous spur of the moment treat! I could eat this all day! Looks perfect to me! have a wonderful weekend!
Ohh my! I would overfill it too with that filling! It sounds to die for! I ALWAYS loose stuff in my freezer and in the pantry too… I often buy double of everything as I never remember what I already have… I am hopeless!
Yummm I’ve been thinking about making something like this! I must try your recipe!!
Michelle
http://www.kissedbysweets.com
This tart looks fantastic! Great way to use up ingredients.
What a beautiful tart and raspberries are now available locally. I am sure these flavors are wonderful together.
Your friend really does all that? I’m one of those that ends up with six containers of salt in the pantry because I can never remember if I bought one or not. I also have several “mystery” packages of some kind of food in the freezer. I think it keeps life exciting.
What a tart. Wow. I have to go buy raspberries, freeze them, then thaw them just so I can do this. 🙂 Yeah, I kidding; but I will give it a try. I love the idea of apples and raspberries together.
The photos are amazing…i am pretty sure that the flavors are even more amazing..this is a must try recipe. 🙂
Thank you for this delicious-looking recipe! I really have to give this a go soon — I’ve bookmarked this wonderful recipe for later use. My sweet tooth is aching for some baked goodies. 😀
Love this! LOVE LOVE! No Mangoes?! 😉 hehehe, love this even better!
I am soooo with you, I lose stuff in my freezer always, LOL!
Your tart sounds just beautiful! I love the addition of sliced almonds, perfect compliment!
Hugs, Terra
Hi, Maureen, thank you for visiting my blog (I am looking forward to hear your impressions if you make the tartlets!). I am just discovering yours and I enjoy it a lot. Your blog is so eclectic and the photos are seducing… I love this Apple Raspberry Tart! Unfortunately I have just finished the raspberries I bought yesterday 🙁
People like your friend have always been my idols, but I have always only dreamed to become like them. Never managed. I’m too messy and disorganised. On the other hand this year I started to keep the inventory of my pantry, where I keep only preserved jars of pickles, jams, sauces etc.. I have so many jars, it has become a necessity…
Overfilling your tart, huh? Naughty girl 🙂 Very yummy treat!
Maureen, this looks AMAZING!! I love raspberries, so, of course, one will never go wrong to get/make me anything raspberry!
So, when are you bringing mine over…? ;-P
That looks fabulous Maureen and like it turned out more than fine! 😀 And I sort of have to go digging in my freezer although I have more of a mental inventory really 😛
Nice idea to top with almond flakes, I will borrow this idea when I make apple crumble
Hi Maureen,
Love how you overfilled the tart and the raspberry is just spilling over the sides. What I find in the freezer is always a surprise.
-Gina-
I agree with the others re: overfilling. I love all that oozy sweet goodness streaming down the side of the tart. mmmmm…..
I love apples and raspberries together! And with the almonds – yum! Looks fabulous.
I love tarts, your pictures look delicious! I wish I still lived in a house with an apple tree. This recipe looks yummy, I’ll have to give it a try!
The tart looks superb! Can’t wait to try the recipe 🙂
The idea of sticking notes on the freezer is fantastic. Exactly what my mum needs, she probably has unrecognizable things dating back 2 years in that huge freezer of hers. In fact, she had to buy a second fridge because things were overflowing…
Akika, this is so funny! Your mum and I could be best friends forever. 🙂
I’ll admit it here that I have a tart pan that I’ve never used because I really didn’t know what to do with it. You’ve inspired me! This looks delicious. Love the sliced almonds on top. Thanks for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday.
http://www.wellseasonedlife.com/2011/06/sweet-indulgences-sunday-10.html
I certainly have no problem with a yummy tart like this being “overfilled”. It looks fantastic. You have got my thoughts on a mission now on the freezer: high time I defrosted it and discovered some surprises, too. And as the for list on the outside? I know I won’t do it, but this sounds the way to go!
I had to laugh when you asked if anyone has ever lost anything in their freezer. That would be me – lol. This tart looks so wonderful. I can imagine how the sweet and tart compliment each other. I just got a tart pan last fall. I’ve only used it twice. Maybe I should put it to use again with your recipe!
I always lose things in my freezer. I can’t tell you how much food I’ve eventually had to throw out because it had been sitting somewhere in the back of the freezer, where no man goes, for years..kind of like a frozen missing sock.
This amazing tart alerted me to a pound of raspberries I froze a few weeks back, and would have forgotten about if not for your post! I think I know how I’m going to use them 🙂 That’s an extraordinary tart! I can almost taste it!
so mouthwatering…I looove apple pie or tart! I have not tried it with apple-raspberry but I’m pretty sure it’s awesome-delicious!! 😀
I have yet to use this combination of raspberry and apple but it looks and sounds amazing! The sweetness and tart together forever! Simply short of heaven!
OMG this does look orgasmic! Love the sweet tart flavor combo!
Just like your title states, this is definitely tart, sweet and yummy! It’s great that you created this from what you had on hand; it’s inspiring to see others do this as we all don’t need to follow recipes exactly!
I have definitely lost things in my freezer before. This May when I was cleaning it out to leave for the summer I found a pie crust, persimmons, and some curry… ha!
But don’t you just LOVE when you decide to throw something together and it turns out amazing! Great job, this looks to die for!
This dessert looks so appetising! brilliant use of leftovers – if ever there was a competition going for ‘cooking in the recession’ – something like this may win the trophy 🙂 leftovers put to yummy use…I love your space…
-Shilpa
This looks easy enough for me to try. I actually have the unbaked tart shell and haven’t decided what to do yet. Looks so delicious. I never thought apple and raspberry can be a very good combination!
What a beautiful tart, Maureen! It has summer written all over it 🙂
Your friend is super organized to do that to her freezer! I lose things all the time. This tart looks deeeelicious!
Oh boy do I wish I was as organised as your friend!
This tart looks amazing..anything with rasberry is high on my favorite list
Dear Maureen, Your friend sounds very organized. I could only hope to be half as organized!!
I like that you overfilled the tart. I tend to do the same thing. I does look delicious. Vanilla ice cream would go great! Have a great day and many blessings, Catherine.
P.S. Maureen, if you have a minute please check out my kids new writing blog. I know they would really appreciate it. It is: TMPLiterary.blogspot.com Thank you very much. Catherine
It looks like you were generous with the fruit toppings for this tart. Great for dessert!
Just wanted to say that I used this recipe for my French host family and they all loved it, even though my streusel topping was way too soft and had to be smeared, rather than sprinkled, over the tart (I think my butter wasn’t cold enough).