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Raspberry and Apple Tart

September 11, 2012 by Sophia 48 Comments

I had a friend coming over for a bit of a catch up, and what catch up is complete with out afternoon tea. So…. what to have? A Rustic Fruit Tart I think.

When I lived in London, feels like a life time ago now, I would buy these gorgeous little tarts from the supermarket. I think they were around 1 or 2 pounds, pretty reasonable I thought, even when I was only earning a pittance of a wage. They were little fruit tarts filled with blueberries, and a frangipane filling. Simply delicious. It was a struggle to find anything similar in Brisbane when I returned so went about making my own, since moving to Melbourne two years ago, you can get them more frequently.

Apple and Raspberry Tart

For this recipe I have made an apple and raspberry tart, however you can use whatever fruit is in season. The filling is not a traditional frangipane fillling as there is no almond meal, or almond flavouring in it. Its more of a cake filling, which contrasts nicely with the crunchy pastry and the moist fruit. 

Apple and Raspberry Tart

Pastry
115g butter 

1 1⁄3 cups flour 
1⁄4 cup caster sugar 
1 egg yolk 

Filling
50g butter
90g white sugar
1 egg
1 teaspoon baking powder
90g plain flour

Fruit
1 apple sliced in segments
3/4 cup of raspberrys

Pre heat oven to 180

Cut butter into cubes, and then rub into the flour, until it resembles fine breadcrumbs. Add the sugar and stir through. Stir in egg until combine and then use your hands to work the mixture until well combined. Cover with cling wrap and chill for 30 minutes. Roll out and place in a 20cm tart tin. Blind bake for 10 minutes, remove the beans and bake for a further 10 minutes.

To make the filling, Cream the butter and sugar in a bowl, add the egg and combine. The fold the flour and baking powder in until incorporated. Press the mixture in to the cooked case and then add the fruit to the top. 
Place in the oven and bake for 35-40 minutes.

Apple and Raspberry Tart

Apple and Raspberry Tart

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Comments

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    November 19, 2012 at 7:15 am

    Hi Sophia what a great blog so interesting and the photography is wonderful thankyou .I will make some of the recipes over the weekendPlease keep on putting them up and i,ll tell all my friends to log on

    Reply
  2. Sophia Purvis says

    November 29, 2012 at 12:34 am

    Thank you for your lovely comment

    Reply
  3. Dawid says

    October 13, 2014 at 9:33 pm

    Greetings from New York City! This looks lovely. I can almost taste it. I have some freshly-picked raspberries (NY in October? I know!) and apples and can’t wait to try out this recipe. Thank you for the inspiration.

    Reply
    • Sophia says

      October 22, 2014 at 11:00 am

      Yum I would love some fresh raspberries, could you do a girl a favour and post me some? Ok scratch that maybe I should just come over to your beautiful City instead, it would have to be one of my favourites, but who doesn’t love NY?

      Reply
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Sophia Purvis is an award winning author for her first ever book, A Piece of Cake. The Book has won the best Pastry book in New Zealand and now she’s been awarded the ultimate accolade – named The Third Best Pastry Cookbook in the World at the Gourmand World Cookbook Awards where over 205 Countries compete. The Gourmand World Cookbook awards are considered the ‘Oscars of the Cookbook World’. It is a huge achievement for Sophia, who not only wrote the recipes, styled and photographed the entire book but also designed the layout and has now take on sole distribution of the book in Australia. You can get your copy of the book right here.

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Welcome to my slice of the internet world. I'm so glad you have stopped by, grab a cuppa and take look around. This blog is a combination of my three loves baking, photography and collecting props (affectionately know as junk).

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