Ingredients
1-1/3 cups all-purpose flour1/4 cup sugar1/8 teaspoon salt6 tablespoons cold butter1 egg yolk3 tablespoons cold waterFILLING:2-1/2 cups thinly sliced peeled tart apples (about 2 medium)1 cup fresh or frozen raspberries1/4 cup sugar1 tablespoon cornstarch3/4 teaspoon ground cinnamon1 tablespoon milkCoarse decorating sugar
Preparation
In a small bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Gradually add egg yolk and water, tossing with a fork until a ball forms. Shape into a disk; wrap in plastic and refrigerate for at least 1 hour.
On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment paper-lined 14-in. pizza pan.
For filling, combine apples and raspberries in a large bowl. Combine the sugar, cornstarch and cinnamon. Add to the fruit; toss gently to coat. Spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered.
Brush folded pastry with milk; sprinkle with coarse sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto wire rack to cool.
