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Raspberry Pear Tart Recipe
Raspberry Pear Tart Recipe photo by Taste of Home

Raspberry Pear Tart Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES: 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 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

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.

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 peel. 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 peel; 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. Yield: 16 servings.
Originally published as Raspberry Pear Tart in Country Woman October/November 2008, p32

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.

Sweet White Wine

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

Reviews for Raspberry Pear Tart

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 15, 2014

Delicious! I will certainly make it again, but I will reduce the temperature to 375 degrees as the crust was slightly burned. I will substitute almonds for the macadamia nuts and I will reduce the amount of topping -- 1/3 cup flour, 1/3 cup brown sugar and 2 1/2 Tbsp butter.

MY REVIEW
Reviewed Jan. 8, 2012

Outstanding! I did not have a tart pan, made in a pie pan, it was still loved by the whole family :)

MY REVIEW
Reviewed Dec. 16, 2011

Easy to make, very attractive dessert. The crust was a little too sweet and resulted in a rich desssert. I would decrease sugar in the crust to 1/2 cup. I served it with slightly sweetened whipped cream at a potluck dinner. It was a big hit. Very satisfying dessert. Yum!

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