Apple and Berry Rustic Tart

Close-up and side view of a rustic tart with fruit filling.

Apple and Berry Rustic Tart

Apple and Berry Rustic Tart pairs tart Granny Smith apples with juicy blackberries in an easy, free-form pie crust. Customize it with your favorite fruits and warm spices.

Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine American

Servings Servings

Author Jan Nunes

Ingredients

Crust

1 Single Pie Crust Homemade or Store-Bought

Filling

2 Medium Granny Smith Apples Peeled, Cored, and Chopped into ½-inch Pieces
9 Ounces Blackberries
2 Tablespoons Lemon Juice
¼ Cup Granulated White Sugar
2 Tablespoons Cornstarch
½ Teaspoon Ground Coriander
½ Teaspoon Freshly Ground Nutmeg

Finish

1 Egg White
3 Tablespoons White Sparkling Sugar

Garnish

1 Tablespoon Powdered Sugar

Instructions

Preheat and Prepare. Preheat oven to 350°F/177°C. Line a baking sheet with parchment paper and place your pie crust on it. Using a peeler and a sharp knife, peel, core, and chop the apples.
1 Single Pie Crust, 2 Medium Granny Smith Apples
Combine. In a medium-sized bowl gently mix the chopped apples, blackberries, lemon juice, white granulated sugar, cornstarch, ground coriander, and ground nutmeg.
9 Ounces Blackberries, 2 Tablespoons Lemon Juice, ¼ Cup Granulated White Sugar, 2 Tablespoons Cornstarch, ½ Teaspoon Ground Coriander, ½ Teaspoon Freshly Ground Nutmeg
Fill Tart. Spoon the filling into a mound in the center of the pie crust leaving a 2-inch border around the edge. Fold the crust border up and slightly over the filling. Gently press the overlapping crust to seal.
1 Egg White, 3 Tablespoons White Sparkling Sugar
Egg Wash and Sparkling Sugar. In a small bowl, whisk the egg white until frothy. Brush the exposed crust with the beaten egg white and then sprinkle the crust with white sparkling sugar.
Bake, Garnish and Serve. Bake for 40 to 50 minutes or until the crust is golden brown and the fruit filling is tender when pierced with a fork. Remove from the oven and let the tart cool on the baking sheet for 15 to 20 minutes before carefully transferring it to a serving plate. Dust the tart with powdered sugar for extra beauty. Serve warm and enjoy!
1 Tablespoon Powdered Sugar

Notes

My Top Tip

♡ This tart is best served while still warm.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can gently warm leftover slices of this tart in the microwave or in the oven.

Nutrition

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