Raspberry Apple Tart with Macadamia Shortbread Crust
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
CRUST: 2/3 cup butter cut into 1" pieces 1-2/3 cup flour 1/3 cup chopped macadamia nuts
2/3 cup sugar FILLING: 4 large Granny Smith apples, peeled, cored and thinly sliced 2 cups raspberries
1 cup sugar 2 tablespoons cornstarch 2 teaspoons cinnamon
3 tablespoons butter CRUMB TOPPING: 1/2 cup cold butter 1/2 cup light brown sugar
1 teaspoon cinnamon 2/3 cup flour 1/3 cup chopped macadamia nuts



1 Preheat oven to 425 F. In a food processor, combine all crust ingredients and pulse 10 times. Mixture will be crumbly. Press into a 10" fluted tart pan (with 2" high sides and a removable bottom) to form a crust. In a large bowl combine apples and raspberries. Combine sugar, cornstarch and cinnamon; sprinkle over fruits. Line fruits in crust; dot with butter. Bake 25 minutes. In a bowl, combine crumb topping ingredients; mix with a fork or pastry blender until crumbly. Sprinkle over fruit and bake 20 minutes. Serve warm with cinnamon ice cream.

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