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Apple Raspberry Tart – Tart, Sweet & Yummy

June 25, 2011 by Maureen 45 Comments

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!

Apple Raspberry Tart

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.

Apple and raspberry puree for a tart

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.

apple raspberry tart

Here’s how I made it.

4.8 from 11 reviews
Apple Raspberry Tart - Tart, Sweet & Yummy
 
Print
Prep time
30 mins
Cook time
45 mins
Total time
1 hour 15 mins
 
I love the combination of tart raspberries and sweet apples in a tart. The flaked almonds give it just that extra bit of crunch.
Author: Maureen
Recipe type: Dessert
Serves: 8
Ingredients
Tart
  • 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
Topping
  • ⅓ cup flour
  • ¼ cup brown sugar
  • ¼ cup butter
  • handful flaked almonds
Instructions
  1. Preheat oven to 400°F
  2. Combine apples and raspberries in a large bowl.
  3. In another bowl combine the sugar, cornstarch and cinnamon.
  4. Add to the fruit and carefully mix together.
  5. Spoon mixture into tart shell (don't overfill or you'll get spillage!)
Topping
  1. Mix flour, sugar and cold butter in a food processor
  2. Pulse a few times to break up the butter
  3. Sprinkle over tart
  4. Top with flaked almonds
  5. 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.
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Filed Under: Desserts

« Baby Potatoes with Creamy Garlic Sauce
Pork Tenderloin with Wattle Seed Cream Sauce »

Comments

  1. Annapet says

    June 25, 2011 at 2:16 pm

    I will have to make this. I make pies once a year and I think that will have to change!

    Reply
  2. Baker Street says

    June 25, 2011 at 2:20 pm

    Gorgeous! Just gorgeous! I’d like mine NOW!

    Reply
  3. Meatloaf Recipe says

    June 25, 2011 at 2:28 pm

    What a delicious looking apple tart! So Yummy! Thanks a lot for sharing with us.

    Reply
  4. chinmayie @ love food eat says

    June 25, 2011 at 2:45 pm

    Never had apple and raspberry together!! sounds yum!

    Reply
  5. Junia @ Mis Pensamientos says

    June 25, 2011 at 2:45 pm

    wow, this looks like an absolute delight! thank goodness this isn’t near me right now… or else i’d be devouring it all….~~~ 🙂

    Reply
  6. Greg says

    June 25, 2011 at 2:56 pm

    I’d overfill on this tart! I love the layers and how nice it looks, bet it tastes even better.

    Reply
  7. Hester Casey - Alchemy says

    June 25, 2011 at 6:35 pm

    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.

    Reply
  8. Maris(In Good Taste) says

    June 25, 2011 at 7:35 pm

    What a gorgeous spur of the moment treat! I could eat this all day! Looks perfect to me! have a wonderful weekend!

    Reply
  9. Manu says

    June 25, 2011 at 8:57 pm

    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!

    Reply
  10. Michelle @ KissedBySweets says

    June 25, 2011 at 9:11 pm

    Yummm I’ve been thinking about making something like this! I must try your recipe!!

    Michelle
    http://www.kissedbysweets.com

    Reply
  11. yummychunklet says

    June 25, 2011 at 10:42 pm

    This tart looks fantastic! Great way to use up ingredients.

    Reply
  12. bunkycooks says

    June 25, 2011 at 10:50 pm

    What a beautiful tart and raspberries are now available locally. I am sure these flavors are wonderful together.

    Reply
  13. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    June 25, 2011 at 11:56 pm

    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.

    Reply
  14. Mom says

    June 25, 2011 at 11:56 pm

    The photos are amazing…i am pretty sure that the flavors are even more amazing..this is a must try recipe. 🙂

    Reply
  15. Marilyn at Forkful.net says

    June 26, 2011 at 12:05 am

    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. 😀

    Reply
  16. Nelly Rodriguez says

    June 26, 2011 at 12:05 am

    Love this! LOVE LOVE! No Mangoes?! 😉 hehehe, love this even better!

    Reply
  17. Terra says

    June 26, 2011 at 12:24 am

    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

    Reply
  18. Sissi says

    June 26, 2011 at 12:47 am

    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…

    Reply
  19. Parsley Sage says

    June 26, 2011 at 2:22 am

    Overfilling your tart, huh? Naughty girl 🙂 Very yummy treat!

    Reply
  20. Sandie (Sandie's Bitchin' Kitchen) says

    June 26, 2011 at 7:35 am

    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

    Reply
  21. Lorraine @ Not Quite Nigella says

    June 26, 2011 at 8:43 am

    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 😛

    Reply
  22. Three-Cookies says

    June 26, 2011 at 8:46 am

    Nice idea to top with almond flakes, I will borrow this idea when I make apple crumble

    Reply
  23. Gina says

    June 26, 2011 at 12:29 pm

    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-

    Reply
  24. Gisele aka LA2LAChef says

    June 26, 2011 at 2:57 pm

    I agree with the others re: overfilling. I love all that oozy sweet goodness streaming down the side of the tart. mmmmm…..

    Reply
  25. Katherine Martinelli says

    June 26, 2011 at 3:35 pm

    I love apples and raspberries together! And with the almonds – yum! Looks fabulous.

    Reply
  26. Frugal in WV says

    June 26, 2011 at 9:57 pm

    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!

    Reply
  27. Akika says

    June 26, 2011 at 11:41 pm

    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…

    Reply
    • Maureen says

      June 27, 2011 at 12:23 am

      Akika, this is so funny! Your mum and I could be best friends forever. 🙂

      Reply
  28. Kim McCallie says

    June 27, 2011 at 4:57 am

    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

    Reply
  29. Jill Colonna says

    June 27, 2011 at 7:37 pm

    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!

    Reply
  30. Eileen says

    June 27, 2011 at 10:00 pm

    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!

    Reply
  31. Lisa says

    June 27, 2011 at 10:14 pm

    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!

    Reply
  32. Olive says

    June 27, 2011 at 10:44 pm

    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!! 😀

    Reply
  33. Kitchen Belleicious says

    June 27, 2011 at 11:47 pm

    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!

    Reply
  34. Jen @ keepitsimplefoods says

    June 28, 2011 at 12:22 am

    OMG this does look orgasmic! Love the sweet tart flavor combo!

    Reply
  35. Linda says

    June 28, 2011 at 12:23 am

    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!

    Reply
  36. BigFatBaker says

    June 28, 2011 at 2:30 am

    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!

    Reply
  37. Shilpa says

    June 28, 2011 at 3:27 am

    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

    Reply
  38. Nami @ Just One Cookbook says

    June 28, 2011 at 4:04 am

    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!

    Reply
  39. Yuri says

    June 29, 2011 at 12:26 am

    What a beautiful tart, Maureen! It has summer written all over it 🙂

    Reply
  40. Kate (What Kate is Cooking) says

    June 29, 2011 at 11:45 am

    Your friend is super organized to do that to her freezer! I lose things all the time. This tart looks deeeelicious!

    Reply
  41. Sawsan@chef in disguise says

    June 29, 2011 at 4:58 pm

    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

    Reply
  42. Catherine says

    June 29, 2011 at 11:09 pm

    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

    Reply
  43. Jerry Ko says

    June 30, 2011 at 3:18 pm

    It looks like you were generous with the fruit toppings for this tart. Great for dessert!

    Reply
  44. Klementine says

    June 30, 2017 at 10:56 pm

    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).

    Reply

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