Raspberry and Apple Tart

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.

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.