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Raspberry Pear Tart Recipe

Raspberry Pear Tart Recipe

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 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 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

  • 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.

Nutritional Facts

1 slice: 306 calories, 15g fat (7g saturated fat), 28mg cholesterol, 92mg sodium, 43g carbohydrate (26g sugars, 3g fiber), 3g protein.

Reviews for Raspberry Pear Tart

Sort By :
MY REVIEW
debtam User ID: 7673572 93116
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
lianat User ID: 4537036 107928
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
donnainco@aol.com User ID: 819007 159387
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!"

MY REVIEW
cjung User ID: 5386964 107927
Reviewed Nov. 30, 2010

"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."

MY REVIEW
Juliadp User ID: 622462 103365
Reviewed Nov. 23, 2009

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

MY REVIEW
Punkyjoe81 User ID: 3773046 117006
Reviewed Nov. 11, 2009

"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!"

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Wine Pairings

Sweet White Wine

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