Fetch the forks! Guests will be eager to dig into this festive tart. Destined to become a favorite holiday dessert, it looks and smells as delightful as it tastes. —Bernice V. Janowski, Stevens Point, Wisconsin
Raspberry Pear Tart
Raspberry Pear Tart
Prep Time
30 min
Cook Time
40 min
Yield
16 servings
Ingredients
- 1-2/3 cups all-purpose flour
- 2/3 cup sugar
- 2/3 cup cold butter, cubed
- 1/3 cup chopped macadamia nuts
- FILLING:
- 3 medium pears, peeled and thinly sliced
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon grated lemon zest
- 2 cups fresh or frozen raspberries
- TOPPING:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon grated lemon zest
- 1/4 cup cold butter, cubed
- 1/3 cup chopped macadamia nuts
Directions
- In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
- In a large bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest. Add raspberries; toss gently. Pour into crust. Bake at 425° for 25 minutes.
- For topping, in a small bowl, combine the flour, brown sugar and lemon zest; cut in butter until crumbly. Stir in nuts. Sprinkle over filling.
- Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 slice: 306 calories, 15g fat (7g saturated fat), 28mg cholesterol, 92mg sodium, 43g carbohydrate (26g sugars, 3g fiber), 3g protein.
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