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
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- 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
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- 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
- 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.
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