An easy and flavorful Fall tart, featuring tender apples, raspberries and an all butter crust.
1 1/2Call purpose flour
In a food processor or stand mixer, combine flour with sugar and cinnamon. With mixer or food processor running on low, mix in chunks of cold butter, 1 egg and enough ice water to pull dough together into a ball.
Press dough into a non-stick 11-inch tart pan with removable bottom. Freeze for at least 20 minutes.
Meanwhile, preheat oven to 350°F.
Peel and slice apples to 1/8-inch thick. In a large bowl, toss apples with lemon juice to prevent browning. Add sugar and cinnamon, tossing to coat apples well.
Arrange apple slices in prepared tart shell. Add raspberries throughout.
Bake for 45-50 minutes or until crust is golden and apples are tender. Cool completely before slicing.