Raspberry and apple tart is a traditional dessert that combines the freshness and acidity of raspberries with the sweetness and texture of apples. This mixture creates a perfect balance of flavors and textures, offering a delicious and attractive result. Fruit tarts have been popular in many cultures for centuries, being a symbol of the autumn harvest in regions with temperate climates. In Latin America, although it is not always called by the same name, similar desserts are known as "raspberry and apple pie" in Mexico, while in other countries like Argentina or Chile it may simply be called "fruit tart". Each region adds its own variations, but the essence of the dessert remains.
The use of Granny Smith apples, known for their tart flavor, along with fresh raspberries, makes this tart a refreshing and less cloying option than more traditional versions made only with apple or with sweeter fruits. The combination of spices like cinnamon, clove, and nutmeg adds a warm aroma that contrasts with the freshness of the fruits, achieving a very special gastronomic experience.
How to Make Raspberry and Apple Tart
To begin, freeze the flour in a medium bowl for one hour.
Refrigerate the butter for one hour and then cut it into cubes.
In a small cup, combine apple cider vinegar, salt, and water.
Measure 1 cup of flour onto the counter, place the butter cubes on top, and cover with the remaining flour.
Roll the rolling pin over the mixture until all the pieces are flattened and slightly incorporated.
Scrape into a bowl and mix with the prepared liquid.
Turn the dough out onto a lightly floured surface.
With a lightly floured rolling pin, roll out a rectangle approximately 8 x 12 inches.
Fold it towards the center and roll out slightly to form an 8-inch square.
Roll and fold one more time.
Wrap in parchment or wax paper and refrigerate until needed.
Peel, slice, and core the apples into eighths.
Then cut them crosswise into 1 1/2-inch chunks.
Toss the apples with lemon juice to prevent them from oxidizing.
Mix 1/2 cup of sugar with flour and spices: cinnamon, nutmeg, and clove.
Add the apples and mix until evenly coated with this mixture.
Add the raspberries at the end and mix lightly to avoid crushing them.
Cut off 1/3 of the dough and set it aside for decoration.
Roll out the remaining dough into a circle 5 inches larger than the pie dish.
Place and fit the dough into the dish, trim the excess edge leaving about 1 inch.
Place the apples and raspberries forming an even dome in the center.
Roll out the reserved dough and create the decorative edge of your choice.
Sprinkle the remaining sugar over the crust to add texture and flavor.
Make 5 slits in the center of the dough to allow for ventilation during baking.
Bake at 425 degrees Fahrenheit for 10 minutes, then lower the temperature to 400 degrees for 40 minutes, rotating the tart so it browns evenly.
Let it cool before serving so the flavors can settle and the tart sets.
