Easy Apple Tart with Raspberries

Preheat oven to 450ºF. Grate 1 teaspoon of lemon zest and squeeze 2 teaspoons of lemon juice into a bowl. Set aside.

Toss apples and raspberries with sugar, cinnamon, and the lemon zest and juice.

Place piecrust on a baking sheet. Spray it with cooking spray. Heap the apple and raspberry mixture onto the middle of the piecrust, leaving a 2” border. Scatter little chunks of butter on top. Fold crust over the edges of the fruit, leaving the fruit in the center exposed. Sprinkle with additional sugar if desired.

Bake for 12 minutes at 450º, then reduce heat to 425º and bake for an additional 12 to 15 minutes.