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Raspberry Pear Tart Recipe

Raspberry Pear Tart Recipe photo by Taste of Home

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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

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Raspberry Pear Tart Recipe

Prep: 30 min. Bake: 40 min. + cooling

Yield: 16 Servings

30 40 70

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 peel
2 cups fresh or frozen raspberries
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon grated lemon peel
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 peel. 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 peel; 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. Yield: 16 servings.

Nutritional Facts 1 slice equals 306 calories, 15 g fat (7 g saturated fat), 28 mg cholesterol, 92 mg sodium, 43 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Raspberry Pear Tart in Country Woman October/November 2008, p32

About Macadamia Nuts

The macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Raspberry Pear Tart

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Reviewed on Nov. 30, 2010 by cjung

I did not have the pan suggested, so I made it in a 9 X 13 pan. It worked great. Next time I will increase the pears to 5 or 6 to give it a little more pear flavor.

Reviewed on Nov. 23, 2009 by Juliadp

This was a great tart - the macadamia's add a little crunch and the pear-raspberry filling has a great spice flavor

Reviewed on Nov. 11, 2009 by Punkyjoe81

YUM! I have already made this tart twice and am going to make it again soon! The only change I made was to add less raspberries so the pear flavor comes through a little more. Very delicious!