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Rasp-Apple Tart w/ Shortbread Crust

Source of Recipe


Unknown






List of Ingredients



• Crust:
  
• 2/3 cup butter cut into 1" pieces
  
• 1 2/3 cup flour
  
• 1/3 cup chopped macadamia nuts
  
• 2/3 cup sugar
  
• 
  
• Filling:
  
• 4 large Granny Smith apples, peeled, cored, and thinly sliced
  
• 2 cups raspberries
  
• 1/2 cup sugar
  
• 2 Tbsp cornstarch
  
• 2 tsp cinnamon
  
• 3 Tbsp butter
  
• 
  
• Crumb Topping:
  
• 1/2 cup cold butter
  
• 1/2 cup light brown sugar
  
• 1 tsp cinnamon
  
• 2/3 cup flour
  
• 1/3 cup chopped macadamia nuts
  






Instructions



1. Preheat oven to 425 degrees. In a food processor, combine all crust ingredients and pulse 10 times. Mixture will be crumbly. Press into a 10" fluted tart pan (with 2" high sides and a removable bottom) to form a crust. In a large bowl combine apples and raspberries. Combine sugar, cornstarch, and cinnamon; sprinkle over fruits. Line fruits in crust; dot with butter. Bake 25 minutes. In a bowl, combine crumb topping ingredients; mix with a fork or pastry blender until crumbly. Sprinkle over fruit and bake 20 minutes. Serve warm with ice cream.