- 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
- 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.
Reviews forRaspberry Pear Tart
My Review
Average Rating
"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."
"Outstanding! I did not have a tart pan, made in a pie pan, it was still loved by the whole family :)"
"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."
"This was a great tart - the macadamia's add a little crunch and the pear-raspberry filling has a great spice flavor"
"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!"
