Rustic Apple & Raisin Tart
Every winter my fruit bowl seems to become almost entirely apples. I shop weekly at my organic farmers market and whatever is available and in season is what I have! That, and I have kids – so I always need a rolling supply of apples.
This rustic tart came about on one of those afternoons when I had a bowl full of apples, a sheet of Careme pastry in the fridge and felt like baking something simple.
I particularly love using Careme pastry because it’s made much like you would at home, with clean, recognisable ingredients and real butter. It saves me the time of making pastry from scratch without compromising on quality.
One of my favourite things about this recipe is that there’s no added sugar. The apples and raisins (chopped dates work too) provide all the sweetness it needs, while the butter brings richness and lets the fruit be the hero.
It’s perfect for a slow weekend brunch, afternoon tea or even a birthday breakfast – just pop a few candles on top. Proof that something can feel special without being overly sweet.
Rustic Apple & Raisin Tart
A beautifully simple dessert that lets the apples shine. The thinly sliced apples soften into a jammy filling as they bake, while the buttery pastry turns crisp and golden around the edges.
Serves:
6
Prep time:
20 minutes
Cook time:
45 minutes
INGREDIENTS
- 1 sheet Careme Sour Cream Shortcrust Pastry, thawed
- 2 tbsp almond meal
- 4 medium apples, peeled and thinly sliced (the thinner the better)
- A handful of organic raisins (about ¼–⅓ cup)
- ½ tsp ground cinnamon
- 60g unsalted butter
- Pinch of salt
- 1 egg, lightly beaten (for egg wash)
METHOD
- Preheat the oven to 200°C fan-forced.
- Melt the butter in a large saucepan over medium heat. Remove from the heat.
- Add the sliced apples, raisins, cinnamon and salt. Toss well until everything is evenly coated. (Be sure to slice the apples nice and thin - this helps them soften beautifully and bake well)
- Roll out the pastry onto a lined baking tray. Sprinkle the almond meal over the centre, leaving a 4cm border around the edge.
- Spoon the apple mixture into the centre of the pastry and spread it into an even layer.
- Fold the edges of the pastry over the filling. Don't worry about making it perfect.
- Brush the exposed pastry with the beaten egg.
- Bake for 40–45 minutes, using bottom heat if your oven has the option, until the pastry is deeply golden and crisp and the apples are tender.
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