Apple and Raspberry Tart
Thursday Cottage
8
30 minutes
10-12 minutes
This classic apple and raspberry tart is a delightful dessert for any occasion. The sweet and tangy combination of fruits is perfectly balanced by the buttery pastry. Enjoy it warm or cold, with your favorite toppings.
Ingredients
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250g plain flour
125g unsalted butter, cold and cubed
4 tablespoons cold water
Pinch of salt
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2 teaspoons Thursday Cottage Apricot Jam or Thursday Cottage Organic Orange Marmalade with Gin
2-3 tablespoons Thursday Cottage Raspberry Jam
3 Cox's Orange apples, cored and sliced
6 fresh raspberries
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8-inch tart pan
Baking sheet or serving dish
Greaseproof paper
Rolling pin
Directions
Make pastry: In a large bowl, combine flour, butter, water, and salt. Rub butter into flour until mixture resembles coarse breadcrumbs. Gradually add more water, as needed, until dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll out pastry: Roll out pastry on a lightly floured surface to a 10-inch circle. Transfer to the prepared tart pan, trimming the edges if necessary.
Prepare filling: In a small dish, combine apricot jam or marmalade with a few drops of water and beat until smooth.
Assemble tart: Spread raspberry jam in the base of the tart case. Arrange apple slices in a spiral, placing a raspberry in the centre. Brush apple slices with apricot jam or marmalade.
Bake: Bake at 190°C/Gas Mark 5 for 10-12 minutes, or until the pastry is golden brown and the filling is set.
Serve: Serve warm or cold with extra raspberries and custard or cream.
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