Apple, Raspberry and Cinnamon Tart

 

I think I caught the baking bug a wee bit last week and ended up baking twice in one week. However, I never managed to post this blog piece until today - almost a fortnight later!

  There is something so relaxing about having the kitchen to yourself. Seen as it is usually the busiest room in our house. When I finally get it to myself, clean it up and then make a mess all over again by baking, I thoroughly enjoy it. Since my last tart disaster, I really didn't want to make another. I get scared of being bad at something or putting time into it but it not turning out. Realistically, I will always have higher expectations than I get results but they usually taste nice, and that is the main thing!! So, I ordered a tart tin - 3-5 working days really means about 7 days in the Highlands! I really enjoyed baking this tart. I took my time to make it and it wasn't as much of a nightmare as I had first anticipated.

  There are still plenty raspberries growing outside so I added some into this recipe to make use of them, but you don't need to!

☆-- Prep Time: 50 minutes.
Cooking Time: 45-50 minutes.
Easiness: Medium.

Ingredients:

The Tart: 

• 225g plain flour
• 80g granulated sugar. 
• ½ tsp cinnamon
• 110g butter
• 1 egg
• 2 tbsp milk, to loosen. 

Apple Filling:

• 5 apples, sliced.
• 70g granulated sugar.
• 1 tsp cinnamon. 
• 1-2 tsp lemon juice.
• 50g raspberries. 

Method:

1. Preheat oven to 170°.
2. Crumb together by hand the butter and the sugar in a large mixing bowl. 
3. Add in the sugar. Mix in the egg till the mix comes together to form a soft dough. Add milk if needed. 
4. Sprinkle in the cinnamon and mix through. 
5. With a rolling pin, roll out the pastry on a floured surface. Transfer to a tart tin and press into the sides and the bottom then pierce gently with a fork 3-4 times on the base. Place in the freezer for 20 minutes at least. 
   
6. Whilst the pastry is chilling, slice the apples and add them to a bowl of lemon juice as you go to prevent browning. 
7. Add in the sugar and cinnamon and mix through. 
8. Place the apples in the tart tin and sprinkle some raspberries.
   
9. Bake in the oven for 45-40 minutes. I left mine to cool slightly in the oven before removing. 

  I was actually really happy with this tart, the pasty was really nice and much to my surprise, no soggy bottom!! 

Thank you for reading!