Apple Raspberry Tarted
Makes a 6-inch tart with leftover crust for cookies
1 batch "pâte sucrée" pie crust (that is, one with an egg, no water, and about half as much sugar as flour)
1 small carton raspberries
1 red apple
1 tbsp granulated sugar (+more to taste)
1 tsp corn starch
1 tsp cinnamon (+more to taste)
E decided to not pre-bake the curst; different recipes seemed to disagree on what one should do. Julia Child recommended we cook it all the way; the internet couldn't decided if we should not cook it, cook it half way, or cook it fully before adding the ingredients. Given that we were using apple (long cook time) and a sugar crust (prone to burning), I think the decision was a great one.
So, yes, prepare your pie crust as instructed by whatever recipe and put it in a 6-inch mold. Preheat oven to 350. Chop up about 1/2 the apple into berry-sized chunks and put in a sacuepan with half of the berries, sugar, cornstarch, and cinnamon. Stir over medium heat until it is a sauce. Taste and see if you want it sweeter or with more of a cinnamon kick; the provided amounts are a bare-minimum.
Fill the crust with the chunky sauce and place the remaining berries evenly on top of the tart. Cook for about 30 minutes, until the crust has browned, the berries on top have gotten juicy, and the apples have softened. Let cool for 15-20 minutes before slicing and eat the remainders cold for breakfast.