Crumb-Topped Apple Raspberry Tarts |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
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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. 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 king arthur unbleached all-purpose flour |
1-1/2 teaspoons brown sugar |
1 teaspoon cold butter |
Directions:
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.
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