Crumb-Topped Apple Raspberry Tarts Recipe

Crumb-Topped Apple Raspberry Tarts Recipe photo by Taste of Home

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When I was a girl, my dad raised and sold red and black raspberries for extra money. When berries were at their peak, the whole family was out there picking. This pie was our favorite.

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Crumb-Topped Apple Raspberry Tarts Recipe

Prep: 20 min. + standing Bake: 35 min.

Yield: 2 Servings

20 35 55

Ingredients

1 cup fresh or frozen unsweetened raspberries
3/4 cup halved thinly sliced peeled tart apple
1/4 cup sugar
1 tablespoon quick-cooking tapioca
Dash to 1/8 teaspoon ground cinnamon
Dash ground nutmeg
1 sheet refrigerated pie pastry
2 teaspoons butter, melted
TOPPING:
1 tablespoon all-purpose flour
1-1/2 teaspoons brown sugar
1 teaspoon cold butter

Directions

In a bowl, combine the raspberries and apple. In a small bowl, combine the sugar, tapioca, cinnamon and nutmeg. Sprinkle over apple mixture; gently toss to coat evenly. Let stand for 15 minutes.
Divide pie pastry in half and roll each half into a 7-in. circle. Transfer pastry to two ungreased 4-in. fluted tart pans with removal bottoms. Trim pastry even with edge. Spoon raspberry mixture into pastry shells. Drizzle with melted butter.
For topping, in a bowl, combine flour and brown sugar. Cut in butter until crumbly. Sprinkle over raspberry mixture. Bake at 375° for 35-40 minutes or until bubbly. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 728 calories, 34 g fat (16 g saturated fat), 35 mg cholesterol, 460 mg sodium, 102 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Crumb-Topped Apple Raspberry Tarts in Cooking for One or Two Cookbook , p281