Quick Raspberry and Apple Tart
- 1 sheet flaky pastry
- 2 cups frozen raspberries
- 1 grated apple
- 1/3 c icing sugar
- 2 tbsp cornflour
Preheat the oven to 210C. Thaw the pastry and place it on a baking tray.
Grate the apple into a bowl and add in the raspberries. Mix the icing sugar and cornflour together and then sprinkle over the fruit.
Pile the fruit into the middle of the pastry and then bring the corners towards the middle. Pinch the corners together firmly. Paint the pastry with milk or an egg wash if desired. Cook for 25-30 minutes and serve hot or cold with a dusting of icing sugar.
You could also try making individual pies.