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Photo of Apple and raspberry crostata by WW

Apple and raspberry crostata

4 - 5
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min


Caster sugar

2 tbs

Baking powder

¾ tsp

Reduced fat oil spread

50 g

Plain flour

1 cup(s), (250g)


2 medium

Reduced-sugar jam

80 g, raspberry


2 medium, cut into thin wedge

Frozen raspberries

1 cup(s), (15 raspberries)


  1. Preheat oven to 200°C or 180°C fan-forced. Process sugar, baking powder, buttery spread and 1½ cups (225g) flour in a food processor until combined. Add eggs and process until mixture forms a ball. Reserve one-quarter of dough.
  2. Roll remaining dough between 2 sheets of baking paper to make a 30cm circle (sprinkle dough with a little remaining flour to stop it from sticking). Place pastry (still on bottom layer of baking paper) on a baking tray.
  3. Spread pastry with raspberry spread, leaving a 2cm border. Arrange apple over spread.
  4. Using remaining flour, roll reserved dough into a ball. Cut ball into 8 equal portions. Roll portions into long strips and place over tart in a criss-cross pattern. Fold edge of pastry base over to create a rim. Top with raspberries. Bake for 25 minutes or until pastry is golden. Set aside to cool to room temperature. Serve.


Add it: 99% fat-free plain yoghurt to serve. Swap it: Raspberries for blueberries or blackberries.