Best 14 Crumb Topped Apple Raspberry Tarts Recipes

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Crumb topped apple and raspberry tarts are a delicious pastry treat that combines the flavors of sweet apples and tart raspberries. This timeless dessert is perfect for any occasion, from casual family gatherings to elegant dinner parties. Whether you prefer a classic recipe or something more modern, there are countless variations of this classic dish to choose from. With a variety of ingredients, techniques, and presentation styles, you can create a crumb topped apple and raspberry tart that's sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

RUSTIC APPLE RASPBERRY TART



Rustic Apple Raspberry Tart image

This free-form tart requires no pie plate. Just roll out the dough and place on a pizza pan or baking sheet. Place the filling in center of dough and fold up the edge of the pastry to hold in the fruit and juices.- Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1-1/3 cups all-purpose flour
1/4 cup sugar
1/8 teaspoon salt
6 tablespoons cold butter
1 egg yolk
3 tablespoons cold water
FILLING:
2-1/2 cups thinly sliced peeled tart apples (about 2 medium)
1 cup fresh or frozen raspberries
1/4 cup sugar
1 tablespoon cornstarch
3/4 teaspoon ground cinnamon
1 tablespoon milk
Coarse decorating sugar

Steps:

  • In a small bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Gradually add egg yolk and water, tossing with a fork until a ball forms. Shape into a disk; wrap in plastic and refrigerate for at least 1 hour., On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment paper-lined 14-in. pizza pan., For filling, combine apples and raspberries in a large bowl. Combine the sugar, cornstarch and cinnamon. Add to the fruit; toss gently to coat. Spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. , Brush folded pastry with milk; sprinkle with coarse sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto wire rack to cool.

Nutrition Facts : Calories 317 calories, Fat 13g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 144mg sodium, Carbohydrate 48g carbohydrate (23g sugars, Fiber 3g fiber), Protein 4g protein.

APPLE RASPBERRY CRUMBLE



Apple Raspberry Crumble image

Make and share this Apple Raspberry Crumble recipe from Food.com.

Provided by Miss Erin C.

Categories     Dessert

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 apples
lemon, juice of
1 (10 ounce) bag frozen raspberries
1 cup flour
1/2 cup sugar
1/4-1/2 cup butter, but in pieces
1/4 teaspoon nutmeg
heavy cream

Steps:

  • Heat oven to 375.
  • Peel and core apples, cut into 8-10 slices.
  • Arrange in a buttered shallow baking dish.
  • Sprinkle lemon juice over them.
  • Drain raspberries.
  • Sprinkle raspberries over apples.
  • Mix flour and sugar in a bowl, cut in butter with fingers until crumbly.
  • Add the nutmeg and cover the fruit with the mixture.
  • Bake for 25 minutes or until top is golden brown.
  • Serve with heavy cream, softly whipped.

CRUMB-TOPPED APPLE RASPBERRY TARTS



Crumb-Topped Apple Raspberry Tarts image

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.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 servings.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 728 calories, Fat 34g fat (16g saturated fat), Cholesterol 35mg cholesterol, Sodium 460mg sodium, Carbohydrate 102g carbohydrate (40g sugars, Fiber 5g fiber), Protein 5g protein.

RASPBERRY & APPLE CRUMBLE CAKE



Raspberry & Apple Crumble Cake image

This Raspberry & Apple Crumble Cake has the perfect butter cake base, topped with berries and apple and sprinkled with a crunchy oat crumble. This really is the ultimate cake!

Provided by Lucy - Bake Play Smile

Categories     Dessert

Time 1h15m

Number Of Ingredients 11

250 g (1 cup) caster sugar
120 g butter (softened)
2 eggs
1 teaspoon vanilla extract
300 g (2 cups) self raising flour
820 g can pie apple (or any tinned apple slices)
150 g raspberries (frozen )
125 g (1 cup) plain flour
75 g (3/4 cup) rolled oats
100 g butter (softened )
80 g (1/3 cup) brown sugar

Steps:

  • Preheat oven to 180 degrees celsius (fan-forced).
  • Grease and line a 23cm spring-form cake tin with baking paper and set aside.
  • Cream the caster sugar and softened butter with beaters or a stand-mixer until pale and fluffy.
  • Add the eggs one at a time and beat until well combined.
  • Add the vanilla extract and beat until combined.
  • Sift in the self-raising flour and mix on low speed until just combined (do not over-beat).
  • Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).
  • Sprinkle over the frozen berries and add an even layer of the tinned apple. Set aside.
  • In a bowl, use your fingers to rub the plain flour, rolled oats, butter and sugar together until they resemble crumbs. Sprinkle the crumbs over the cake.
  • Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven).
  • Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely. Serve warm or cold.
  • Preheat oven to 180 degrees celsius (fan-forced).
  • Grease and line a 23cm spring-form cake tin with baking paper and set aside.
  • Place the caster sugar, butter, eggs and vanilla extract into the TM bowl and mix for 80 seconds on Speed 4.
  • Add the self-raising flour and mix for 60 seconds on Interval Speed, Knead.
  • Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).
  • Sprinkle over the frozen berries and add an even layer of the tinned apple. Set aside.
  • Place the plain flour, soften butter and brown sugar into the TM bowl. Mix for 10 seconds on Speed 7.
  • Add the rolled oats and mix for 5 seconds on Reverse, Speed 7. Sprinkle the crumbs over the cake.
  • Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven).
  • Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely. Serve warm or cold.

Nutrition Facts : Calories 443 kcal, Carbohydrate 69 g, Protein 6 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 145 mg, Fiber 4 g, Sugar 35 g, ServingSize 1 serving

RECIPES



Recipes image

The combination of apples and raspberries marry perfectly to make this classic British winter dessert. Serve with a dollop of hot, creamy custard or ice cream.

Time 1h

Yield 4

Number Of Ingredients 24

500g Raspberries
6 Bramley apple(s) (small.)
25g Billington's Unrefined Light Muscovado Sugar
1 tsp Cinnamon
2 tbsp Water
120g Allinson's Plain White Flour
1 tsp Baking powder
40g Butter (unsalted)
75g Billington's Unrefined Light Muscovado Sugar
50g Almonds (ground)
1 tsp Cinnamon
Unrefined demerara sugar (to sprinkle)
500g Raspberries
6 Bramley apple(s) (small.)
25g Billington's Unrefined Light Muscovado Sugar
1 tsp Cinnamon
2 tbsp Water
120g Allinson's Plain White Flour
1 tsp Baking powder
40g Butter (unsalted)
75g Billington's Unrefined Light Muscovado Sugar
50g Almonds (ground)
1 tsp Cinnamon
Unrefined demerara sugar (to sprinkle)

Steps:

  • Step 1:Heat the oven to 170°C (fan 150°C, gas mark 3). Wash and drain the raspberries. Peel, slice & core the apples. Place the apples in a bowl with the sugar, cinnamon & water and mix together, add the raspberries then pour the mixture into a pie dish.Step 2:To make the crumble, sieve the flour, cinnamon and baking powder into a bowl, rub the butter in using your fingertips until it resembles breadcrumbs. Add the almonds and sugar and mix well. Sprinkle the crumble topping over the fruit and even it our with a fork.Step 3:Sprinkle a little bit of demerara over the top for an added crunch and bake in the oven for 35-40 minutes until the crumble is golden brown. Serve with fresh custard or a scoop of vanilla ice cream.

APPLE-RASPBERRY CRUMBLE WITH OAT-WALNUT TOPPING



Apple-Raspberry Crumble with Oat-Walnut Topping image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6-8 servings

Number Of Ingredients 15

7 tablespoons unsalted butter, softened, plus more for the baking dish
1/2 cup rolled oats
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
3/4 cup chopped walnuts
3 pounds baking apples (such as Macoun or Cortland)
2 cups raspberries
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
Pinch of salt
2 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
  • Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.
  • Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.
  • Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
  • Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

APPLE-RASPBERRY CRUMB BARS



Apple-Raspberry Crumb Bars image

Craving both cookies and pie? A classic crumb bar is just what you need! It's got a tender, sweet, cookie base; real fruit filling; and toothsome, oaty crumbs on top. It's more portable than pie and more satisfying than a cookie. What to do when your favorite fruit is out of season? Make your way to your supermarket's frozen fruit aisle. Since frozen fruit has been picked at peak ripeness, it's reliably sweet and delicious and often a better value than fresh.

Provided by Samantha Seneviratne

Categories     dessert

Time 2h45m

Yield 24 bars

Number Of Ingredients 11

4 small apples, peeled, cored and chopped (about 2 1/2 cups)
2 cups frozen raspberries
1/2 cup granulated sugar
2 teaspoons cornstarch
1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup packed light-brown or dark-brown sugar
1 large egg
1/2 cup old-fashioned rolled oats

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-inch square baking pan and line it with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat the butter and the brown sugar with an electric mixture on medium speed until fluffy, about 2 minutes. Beat in the egg. Spread about two-thirds of the batter evenly over the bottom of the prepared pan with an offset spatula. Bake the bottom crust until it is golden brown, 24 to 26 minutes. Mix the remaining batter with the oats and set aside.
  • Meanwhile, in a medium saucepan, combine the apples, raspberries and sugar and cook over medium heat, stirring occasionally, until the mixture is bubbling and the fruit has broken down, 5 to 6 minutes. In a small bowl, mix about 3 tablespoons of the fruit mixture with the cornstarch until smooth. Add the cornstarch mixture to the fruit and simmer for another 2 to 3 minutes. Remove the jam from the heat and let cool slightly.
  • Top the bottom crust with the fruit and spread it out evenly. Top the fruit with the oat crumb mixture, squeezing it to make some larger clumps. Bake until the top is golden brown, 28 to 32 minutes. Transfer the pan to a rack to cool completely. Using the parchment, lift out the entire bar mixture and place it on a cutting board. Cut into squares.

APPLE-RASPBERRY CRISP



Apple-Raspberry Crisp image

A different kind of apple crisp that tastes wonderful. I entered this recipe in a contest and it was a runner-up. It definitely was a winner to me. My husband loved it.

Provided by Domestic Goddess

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

1 cup packed brown sugar
1 tablespoon all-purpose flour
5 large Granny Smith apples - peeled, cored and thinly sliced
1 cup frozen raspberries, thawed
½ cup old-fashioned oats
½ cup all-purpose flour
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
6 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
  • In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
  • Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

Nutrition Facts : Calories 384 calories, Carbohydrate 70.5 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 6.5 g, Protein 3.1 g, SaturatedFat 7.4 g, Sodium 188.3 mg, Sugar 50.8 g

APPLE CRUMB TARTS



Apple Crumb Tarts image

Categories     Fruit     Dessert     Bake     Oscars     Apple     Winter     Gourmet

Yield Serves 20

Number Of Ingredients 12

For shortbread crusts:
1 3/4 sticks unsalted butter, cut into 1-tablespoon pieces
2 1/2 cups all-purpose flour
2/3 cup packed light brown sugar
1/2 teaspoon salt
For filling:
4 pounds Gala or Golden Delicious apples
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice
1 1/4 cups granulated sugar
1 1/2 cups homemade fine dry bread crumbs
1 stick unsalted butter, melted

Steps:

  • Preheat oven to 350°F and grease 2 (9-inch) tart pans with removable bottoms.
  • Make shortbread crusts:
  • Pulse butter, flour, brown sugar, and salt in a food processor until mixture begins to form small lumps. Divide between tart pans and press onto bottoms and up sides. Bake in middle of oven until pale golden, about 20 minutes. Leave oven on.
  • Prepare filling while crusts are baking:
  • Peel, quarter, and core apples. Cut quarters crosswise into 1/8-inch-thick slices and toss with flour, lemon juice, and 1 cup sugar. Toss bread crumbs with melted butter.
  • Assemble and bake tarts:
  • Remove tart pans from oven and divide apple mixture between crusts, gently shaking pans to settle apples. Sprinkle crumbs evenly over tarts and sprinkle remaining 1/4 cup sugar over crumbs.
  • Bake tarts in middle of oven, placing a sheet of foil on rack below to catch any drips, until apples are tender and crumbs are golden brown, about 1 hour.

APPLE CRUMB PIE



Apple Crumb Pie image

You can add walnuts and raisins to this apple crumb pie to make it even dreamier!

Provided by Jackie Smith

Categories     Desserts     Pies     Apple Pie Recipes

Time 3h20m

Yield 8

Number Of Ingredients 12

1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon juice
¾ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ cup raisins
½ cup chopped walnuts
½ cup all-purpose flour
½ cup packed brown sugar
3 tablespoons butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
  • In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
  • Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 408.1 calories, Carbohydrate 69.9 g, Cholesterol 11.4 mg, Fat 14.6 g, Fiber 3.6 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 139.2 mg, Sugar 48.9 g

APPLE CRUMBLE TARTS



Apple Crumble Tarts image

I got this recipe in Betty Crockers cookbook, a reprint actually, that was from a very old book. It was for a pie and I only had 12 tarts so I changed it and modified it and yum yum....we had them for Ukranian Christmas dessert and my husband and son told me to write it down before I forget what I did....so enjoy please...

Provided by shelleyducharme

Categories     Dessert

Time 35m

Yield 12 tarts, 6 serving(s)

Number Of Ingredients 9

2 granny smith apples
1 tablespoon flour
1 tablespoon cinnamon
1/4 cup sugar
1/4 cup flour
1/4 cup sugar
1/4 cup room temp butter
1/2 cup chopped walnuts (optional)
12 pre made tart shells

Steps:

  • pre heat oven to 375.
  • peel and dice apples, put into bowl.
  • mix next 3 ingredients together and pour over apples and stir well.
  • fill uncooked tart shells high and place on cookie sheet.
  • combine next 3 ingredients and crumble over filled tarts.
  • sprinkle with chopped walnuts.
  • bake for 20-25 minutes or until nicely browned.
  • remove and place on wire racks
  • serve with your choice of ice cream, cheese or whipping cream or just eat as is -- .

RASPBERRY & APPLE CRUMBLE SQUARES



Raspberry & apple crumble squares image

A brilliant combination of two great puddings - sponge and crumble - try reader Bridie Bannon's fruity traybake

Provided by Good Food team

Categories     Afternoon tea, Snack, Treat

Time 1h5m

Yield Cuts into 16

Number Of Ingredients 11

1 Bramley apple , peeled and diced
100g butter , softened
175g golden caster sugar
1 egg
280g self-raising flour
125ml milk
200g raspberries
50g butter , diced
85g self-raising flour
100g golden caster sugar
zest 1 lemon

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
  • Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
  • Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.

Nutrition Facts : Calories 230 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.35 milligram of sodium

APPLE-RASPBERRY PIE



Apple-Raspberry Pie image

This familiar fruit-filled dessert is a close cousin to classic apple pie. We started with a standard all-butter piecrust and our favorite cooking apples, then added raspberries to the mix. You should be able to find fresh berries in your local market; if not, frozen ones will do.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

2 3/4 pounds assorted baking apples, (such as Rome or Cortland), peeled, cored, and cut into 1/2-inch-thick slices
6 ounces fresh or partially thawed frozen raspberries
3/4 cup granulated sugar
1/4 cup all-purpose flour, plus more for work surface
1 tablespoon fresh lemon juice
Pinch of salt
Lucinda Scala Quinn's Pate Brisee
2 tablespoons unsalted butter, cut into pieces
1 large egg yolk
1 tablespoon heavy cream
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
  • On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
  • On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
  • Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

RASPBERRY CRUMBLE TART



Raspberry Crumble Tart image

To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.

Categories     Fruit     Dessert     Bake     Raspberry     Almond     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8-10 servings

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening (preferably trans-fat-free)
1/2 teaspoon salt
5 to 7 tablespoons ice water
3/4 cup whole almonds (3 ounces), chopped
3/4 cup sugar
4 (6-ounces) containers fresh raspberries (6 cups)
Special Equipment
a pastry or bench scraper; an 11 1/4- by 8-inch rectangular tart pan with a removable bottom or a 10-inch round tart pan (1 inch deep) with a removable bottom

Steps:

  • Make dough:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer 2 cups mixture to a bowl and drizzle 4 tablespoons ice water evenly over it (reserve remaining mixture). Stir gently with a fork until incorporated.
  • Squeeze a small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, stirring until incorporated. (Do not overwork dough, or pastry will be tough.)
  • Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
  • Make topping while dough chills:
  • Add almonds and sugar to reserved dough mixture in a bowl and rub together until some large clumps form.
  • Assemble pie:
  • Put a large baking sheet on oven rack in lower third of oven and preheat oven to 375°F. Roll out disk of dough into a 14- by 13-inch rectangle on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pan to reinforce edge. Fill shell with berries and sprinkle evenly with topping. Bake tart in pan on baking sheet until topping and crust are golden and filling is bubbling, about 55 to 60 minutes (loosely cover with a sheet of foil after 30 minutes to prevent overbrowning). Cool in pan on a rack 20 minutes, then remove side of pan and cool tart completely, about 45 minutes.

Tips:

  • Use a variety of apples. This will give your tarts a more complex flavor and texture. Some good choices include Granny Smith, Honeycrisp, and Pink Lady.
  • Don't overcook the apples. You want them to be tender but still hold their shape.
  • Make sure the crumble topping is evenly distributed. This will help ensure that the tarts bake evenly.
  • If you don't have time to make your own crumble topping, you can use a store-bought mix. Just be sure to choose one that is not too sweet.
  • Serve the tarts warm or at room temperature. They are also delicious the next day.

Conclusion:

Whether you are looking for a simple dessert to make for a weeknight meal or a special occasion, these crumb-topped apple-raspberry tarts are sure to please. They are easy to make, delicious, and can be enjoyed by people of all ages.

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