Raspberry Apple Pie Tarts

After serving up apple pie at a recent Sunday family dinner, I got to thinking about apple pie in tart form. Immediately, I had an intense desire to make raspberry apple pie tarts. I remembered making a pie tart years ago and figured it’d be easy to create a little recipe for making a few tarts. I’m also happy to say they are quicker than pies to make and bake!

apprasptart

Here’s my version of the perfect raspberry apple pie tarts:

Nina’s Raspberry Apple Pie Tarts

6-7 apples, peeled and sliced into thin pieces
2 tsp. cinnamon
1/2 c. brown sugar
1/8 tsp. nutmeg
pinch of ground cloves
juice from 1/2 lemon or orange
Optional: 1 tbsp. maple syrup

1/2-1 c. raspberries (the 1/2-1 is because it depends on if you want your raspberry/apple ratio to be closer to even or a little more apples)
1 tbsp. granulated sugar
1 tsp. water

Click here for my pie crust recipe.

  1. Prepare pie crust as recipe states, but double. When finished, divide into three parts and roll into small circles, just a touch thicker than the thickness you would for pie crust. (Note: you may also make the single pie crust for one large or two very small tarts. However, doubling the crust works perfectly with the amount of ingredients for a typical single pie, as included above. That’s why I think it’s the way to go.)
  2. Preheat oven to 350°F. Peel apples.
  3. In a large mixing bowl, combine apple slices with all ingredients in first set above. Stir to combine ingredients and coat apples.
  4. In a small saucepan, combine raspberries with sugar and water. Cook over medium-high heat for 5 mins., then turn down to low for a few more mins. Tip: Sometimes I like to use half of the raspberries for the first few minutes, then add the rest for the remaining time. That way, some of the raspberries are cooked down more than others; it also creates more of a syrup from the juices.
  5. Combine raspberries, including their juices, with the apple mix. Place 1/3 of the mixture into one of the rolled out pie tart dough.
  6. Fold over edges of dough on each side. (Check out the photos for ideas — you can do whatever you please, but the way I did them most recently seems to work best for me.)
  7. Repeat with each piece of dough and remaining ingredients. You will have three lovely tarts now.
  8. Bake in oven for 20-30 mins. Depending on your oven, you may need to turn the heat up to 350°F for the last 5 mins. if you like a browner, crispier top and edges to your crust.

pietartdough

apples

raspberryfilling

appleraspberry

appleraspberryfilling

asprasptartrolled

appleraspberrytart

Next time you want to make apple pie, but would prefer to spend a little less time in the kitchen, give these guys a go!

About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

07. December 2010 by Nina
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