Apple Raspberry Tart (Motts)
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Apple Raspberry Tart (Motts)
  Apple    Cakes    Tarts  
Last updated 6/12/2012 1:04:32 AM. Recipe ID 29067. Report a problem with this recipe.
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      Title: Apple raspberry tart (motts)
 Categories: Cakes, Brandname
      Yield: 8 Servings
 
---------------------------PASTRY--------------------------------
      1 c  All-purpose flour
    1/2 ts Salt
    1/3 c  Shortening
      2 tb Cold water; up to 3

--------------------------FILLING-------------------------------
      1    Egg; separated
     23 oz Chunky Apple Sauce
      1 c  Fresh raspberries OR 10 oz.
           -pkg. frozen; thawed,
           -drained
      2 tb Sugar
    1/2 ts Cinnamon

--------------------------TOPPING-------------------------------
    3/4 c  All-purpose flour
    1/2 c  Firmly packed brown sugar
    1/2 ts Cinnamon
    1/3 c  Margarine or butter;
           -softened
 
  Heat oven to 400F.
  
  In medium bowl, combine flour and salt. Using pastry blender or 2
  knives, cut shortening into flour mixture until particles are size of
  small peas. Gradually add water, tossing with fork until mixture is
  moistened.
  
  Gather pastry into ball. Flatten ball. Roll out on lightly floured
  surface from center to edge into circle 1 1/2 inches larger than
  inverted 9-inch tart pan.
  
  Fold dough in half; place in pan. Unfold; press in bottom and up
  sides of pan. Trim edges if necessary.
  
  Bake at 400F for 5 minutes. Remove from oven; reduce oven temperature
  to 375F. In small bowl, beat egg white. Brush over entire surface of
  partially baked crust. Reserve yolk for filling.
  
  In medium bowl, combine apple sauce, raspberries, sugar, 1/2 teaspoon
  cinnamon and egg yolk. Pour into pastry-lined pan.
  
  In medium bowl, combine all topping ingredients; sprinkle over fruit
  mixture. Bake at 375F for 40 to 50 minutes or until topping is golden
  brown.
  
  Cool; remove sides of pan. Serve with whipped cream.
  
  Notes: Pantry: Mott's Chunky Apple Sauce. To ensure a crisp crust, we
  recommend partially prebaking the pastry and brushing it with an egg
  white glaze before adding the filling
  




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Recipe ID 29067 (Apr 03, 2005)

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