Crumb-Topped Apple Raspberry Tarts Recipe

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

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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.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 35 min.

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.
Originally published as Crumb-Topped Apple Raspberry Tarts in Cooking for One or Two Cookbook 2003, p281

Nutritional Facts

1 each: 728 calories, 34g fat (16g saturated fat), 35mg cholesterol, 460mg sodium, 102g carbohydrate (40g sugars, 5g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Crumb-Topped Apple Raspberry Tarts in Cooking for One or Two Cookbook 2003, p281

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