Rustic Apple Tart

This free-form tart is easy to make and looks beautiful on a Thanksgiving dessert table!

-1-1/3 cups all-purpose flour
-1/3 cup sugar
-1/8 tsp salt
-6 Tbsp cold butter
-1 egg yolk
-3 Tbsp ice water
-3 cups thinly-sliced, peeled apples (about 3 medium)
-1/2 cup raisins (I used a mixture of Mediterranean raisins & sultanas)
-1/3 cup sugar
-2 Tbsp flour
-1 tsp cinnamon
-1/4 tsp allspice
-1/4 tsp nutmeg
-1 Tbsp milk
Coarse decorating sugar


  1. Place raisins in a very small dish, cover with boiling water and set aside.
  2. In a small bowl, combine 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.
  3. On a lightly floured surface, roll out pastry into a 14-inch circle. Transfer onto a parchment paper-lined cookie sheet.
  4. Drain water off of raisins. Place raisins and apples in a large bowl. Combine flour, sugar and spices and lightly coat fruit. Spoon over pastry within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk and sprinkle with coarse sugar. Cover pastry with a sheet of aluminium foil.
  5. Bake at 375 degrees for 35-40 minutes or until crust is golden and filling is bubbly. (At about 25 minutes into baking, remove foil.) Using parchment paper, slide tart onto a wire rack to cool. Enjoy!

(6-8 servings)
Recipe by Emily Thomas @ Boistfort Valley Farm

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