Apple and raspberry tart

Ingredients

• 1 sheet shortcrust pastry
• 3 apples, peeled and thinly sliced
• 1 cup fresh raspberries
• 1/2 cup sugar
• 3 tablespoons wheat flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Juice of half a lemon
• 1 beaten egg

For the topping

• 1/2 cup wheat flour
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup chopped walnuts (optional)

Step-by-step preparation

1. Preheat the oven to 200 °C.
2. Line a tart pan with the shortcrust pastry and trim the excess with a knife.
   3. Arrange the apple slices and raspberries over the pastry.
3. In a medium bowl, mix the sugar, flour, cinnamon and nutmeg.
4. Sprinkle the sugar and spice mixture over the apples and raspberries.
5. Drizzle the lemon juice over the fruit.
6. Fold the edges of the pastry inward to partly cover the fruit.
7. Beat the egg in a small bowl and brush it over the pastry edges.
8. In a medium bowl, mix the flour, brown sugar and cold butter until crumbly.
9. Add the chopped walnuts (optional) to the crumble mixture.
10. Sprinkle the crumble over the apples and raspberries.
11. Bake the tart for 45–50 minutes, until the pastry is golden and crisp and the fruit is tender.
12. Let the tart cool for a few minutes before serving.