Rustic Apple Raspberry Tart Recipe

In a small bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Gradually add egg yolk and water, tossing with a fork until a ball forms. Shape into a disk; wrap in plastic wrap and refrigerate for at least 1 hour. On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment paper-lined 14-in. pizza pan. For filling, combine apples and raspberries in a large bowl. Combine the sugar, cornstarch and cinnamon. Add to the fruit; toss gently to coat. Spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk; sprinkle with coarse sugar. Bake at 375 ° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto wire rack to cool.