Menu
Pear Tart Pear Tart
Cranberry Pear Tart Cranberry Pear Tart
Raspberry Peach Tart Raspberry Peach Tart
Almond Pear Tart Almond Pear Tart
Pear-Berry Breakfast Tarts Pear-Berry Breakfast Tarts
Rustic Pear Tart Rustic Pear Tart
Raspberry Custard Tart Raspberry Custard Tart
Fruit Tart Fruit Tart
Raspberry Almond Tart Raspberry Almond Tart
Rustic Apple Raspberry Tart Rustic Apple Raspberry Tart
Peaches 'n' Cream Raspberry Tart Peaches 'n' Cream Raspberry Tart
Strawberry Rhubarb Tart Strawberry Rhubarb Tart
Lemon Blueberry Tart Lemon Blueberry Tart
Apple-Cranberry Tart Apple-Cranberry Tart
Strawberry Tart Strawberry Tart
Chocolate Pear Hazelnut Tart Chocolate Pear Hazelnut Tart
Pear Raspberry Crisp Pear Raspberry Crisp
Rustic Chocolate Raspberry Tart Rustic Chocolate Raspberry Tart
Cinnamon-Pear Rustic Tart Cinnamon-Pear Rustic Tart
Apple Tart Apple Tart

Raspberry Pear Tart

8 reviews
Test Kitchen Approved
Total Time

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

Makes

16 servings

Updated: Oct. 24, 2022
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 Recipe photo by Taste of Home
Next Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.