Delicious & Easy
Easy Apple Raspberry Tart for Two
Preheat oven to 375 degrees.
On a parchment lined baking sheet unroll puff pastry. Place in the refrigerator to chill.
In a medium mixing bowl combine apple slices, lemon juice, cornstarch, sugar, cardamom, and salt. Mix to coat.
Remove puff pastry from the refrigerator. With a sharp knife score the puff pastry leaving a 1/2 inch border all the way around the edge, be careful not to cut all the way through the pastry.
Use a pastry brush to lightly coat the puff pastry with the egg wash, be careful not to get the egg wash in the scored lines.
Arrange apple mixture in an overlapping pattern inside of the scored border (don't overcrowd, reserve excess apples and enjoy as a yogurt topping). Sprinkle apples and exposed border edge with sugar. Dot tart with raspberries.
Bake for 25-30 minutes of until edges are puffed and golden brown and the bottom is cooked through. Remove and brush with the apricot glaze and top with pistachios. Serve on its own or with a dollop of yogurt or ice cream.