Rustic Apple and Raspberry Tart

Baked in a shortcrust pastry and filled with a perfectly sweet and tart combination of apples and raspberries, this delicious Apple and Raspberry Tart makes the perfect option for afternoon tea or dessert!

Serves 8-10


  • 4 apples, peeled and chopped into slices
  • 120gms chilled butter, chopped into small cubes
  • 1 punnet of raspberries
  • 3 sheets of shortcrust pastry
  • 150gms raw sugar
  • Cinnamon sugar
  • Egg wash (egg and milk whisked)


  1. Place one sheet of pastry in the bottom of 34cm Bessemer round baking dish. Cut remaining pieces into halves and join to existing piece of pastry allowing a good overhang. 
  2. Evenly spread slices of apple onto the pastry, place butter cubes randomly over apples. Top with raspberries. Sprinkle ¾ of the sugar over the raspberries and apples.  Then top with a generous sprinkle of cinnamon sugar all over the tart.
  3. Roll excess pastry into rough folds over the sides of the apples. Brush egg wash over the folds with a pastry brush and sprinkle with remaining sugar.
  4. Cook tart in the oven at 170C for approx. 30 mins or until tart is golden and bubbling.
  5. Serve with a sprinkling of icing sugar and ice-cream.

Recommended Bessemer Cookware?

For this recipe, we recommend you use the Bessemer Black Cast Aluminium Round Baking Dish 34cm as featured in this recipe for best results!