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Easy Apple Raspberry Tart for Two
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Photography by Olivia Hayo for Edible San Diego
Ingredients
Makes 1 Tart
- 1 sheet puff pastry, defrosted at room temp 15 minutes
- 3 apples, peeled, thinly sliced
- ½ lemon, juiced
- ½ tablespoon cornstarch
- 2 tablespoons sugar, plus more for sprinkling on pastry
- 1 teaspoon ground cardamom
- Pinch of salt
- 1 egg, whisked with a splash of water
- ½ pint raspberries
- 1 tablespoon apricot jam, thined with a splash of water
- Chopped pistachios
Instructions
- Preheat oven to 375°.
- On a parchment-lined baking sheet, unroll puff pastry. Place in the refrigerator to chill.
- In a medium mixing bowl combine apple slices, lemon juice, cornstarch, sugar, cardamom, and salt. Mix to coat.
- Remove puff pastry from the refrigerator. With a sharp knife, score the puff pastry, leaving a ½ -inch border all the way around the edge. Be careful not to cut through the pastry.
- Use a pastry brush to lightly coat the puff pastry with the egg wash, be careful not to get the egg wash in the scored lines.
- Arrange apple mixture in an overlapping pattern inside of the scored border (don't overcrowd, reserve excess apples and enjoy as a yogurt topping). Sprinkle apples and exposed border edge with sugar. Dot tart with raspberries.
- Bake for 25-30 minutes of until edges are puffed and golden brown and the bottom is cooked through. Remove and brush with the apricot glaze and top with pistachios. Serve on its own or with a dollop of yogurt or ice cream.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.
