Apple Raisin Tart

RECIPE adapted onceuponachef
IMAGE MaKo-studio/Shutterstock

for the crust
1 ½ cups flour
3 Tablespoons sugar
¼ teaspoon salt
½ cup cold, unsalted butter (chunked)
¼ cup ice water, more if needed
1 egg for egg wash (beaten)
Tip: Pop butter in freezer for 15-20 minutes before cutting into chunks.

for the filling
3 large apples (Honey Crisp, Fuji, Granny Smith or Gala)
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon, plus more for garnish
½ cup raisins
2 Tablespoons unsalted butter, melted
1/8 teaspoon salt

for assembly & baking
1 Tablespoon all-purpose flour
2 Tablespoons turbinado sugar
½ cup walnuts, roughly chopped


for the crust
Combine sugar, salt, flour in a bowl. Add butter. Using your hands, or a pastry cutter, mix until pea size crumbles form. Add ¼ cup ice water, smash mixture with fork until combined. If dough is too dry, add more ice water— up to 2 Tablespoons. Mix dough with hands until a nice dough ball forms. Flatten dough ball into a thick circle, wrap in Saran Wrap, place in refrigerator for a minimum of 1 hour.

for the filling
Wash, peel, core, and cut apples to 1/8-inch-thick slices (about 4 cups). Combine apples, raisins, sugar, vanilla, cinnamon, melted butter, and salt in a large bowl and stir to combine.

to assemble
Roll cool dough out to a 14-inch circle about 1/8 inch thick. Prepare pan with cooking spray and gently place dough in pan. Sprinkle dough lightly with flour and arrange apples in overlapping circles to the edge. Sprinkle turbinado sugar and a bit of cinnamon over the tart. Place in refrigerator to chill for 15-20 minutes.

Preheat oven to 350°F and set oven rack in the center position. Bake tart 20-25 minutes, adding time in 3–5-minute increments until apples are tender and crust is golden brown. When there is about 5 minutes remaining, remove from oven, and sprinkle the top with chopped walnuts. Continue baking. Remove from oven when done, let cool. Slice, serve and enjoy!


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