Raspberry Pear Tart

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.