Apple Tart with Raspberry Glaze
Delight your taste buds with this show-stopping Apple Tart with Raspberry Glaze—an elegant dessert that combines classic flavors with a fruity twist. A buttery, homemade tart crust provides the perfect base for layers of tender, cinnamon-spiced apple slices arranged in a beautiful spiral pattern. The crowning touch? A luscious raspberry glaze brushed over the warm tart, adding a glossy finish and a burst of vibrant flavor. Ideal for entertaining or a cozy weekend treat, this visually stunning tart is as satisfying to make as it is to eat. Serve it on its own or with a dollop of whipped cream for a dessert that’s sure to impress every guest.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (chilled, cubed)
- 50 grams Granulated sugar
- 4 tablespoons Cold water
- 4 Apples (e.g., Granny Smith or Honeycrisp, peeled, cored, and thinly sliced)
- 2 tablespoons Lemon juice
- 50 grams Granulated sugar (for apples)
- 1 teaspoon Ground cinnamon
- 5 tablespoons Raspberry jam
- 1 tablespoon Water (for glaze)
Instructions
In a large bowl, combine the all-purpose flour, cubed unsalted butter, and granulated sugar. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs.
Add cold water, one tablespoon at a time, and mix until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for 20–30 minutes.
Preheat the oven to 190°C (375°F). Lightly grease a 9-inch tart pan.
Roll out the chilled dough on a floured surface to fit the tart pan. Gently press the dough into the pan, trimming the excess. Prick the bottom with a fork and place it in the fridge while you prepare the filling.
In a medium bowl, toss the thinly sliced apples with lemon juice, granulated sugar, and ground cinnamon.
Arrange the apple slices in overlapping layers in the prepared tart shell, starting from the outer edge and spiraling inward.
Bake the tart in the preheated oven for 35–40 minutes, until the apples are tender and the crust is golden brown.
While the tart bakes, prepare the raspberry glaze. In a small saucepan, heat the raspberry jam with 1 tablespoon of water over low heat, stirring until smooth.
Once the tart has finished baking, remove it from the oven and let it cool for 10 minutes. Brush the warm raspberry glaze over the apples using a pastry brush for a glossy finish.
Allow the tart to cool completely before slicing and serving. Enjoy on its own or with a dollop of whipped cream!
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 24.0 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 90 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
