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Raspberry Pear Tart

 Raspberry Pear Tart
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
16 ServingsPrep: 30 min. Bake: 40 min. + cooling


  • 1-2/3 cups all-purpose flour
  • 2/3 cup sugar
  • 2/3 cup cold butter, cubed
  • 1/3 cup chopped macadamia nuts
  • 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
  • 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


  • 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

2 of 2

Raspberry Pear Tart (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.