Raspberry Pear Tart

Name: Raspberry Pear Tart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
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

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

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

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.

Nutrition Facts

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

Originally published as Raspberry Pear Tart with Macadamia Shortbread Crust in Country Woman October/November 2008

Reviews

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Average Rating:

Elaine

Jan 2, 2018

I made this tart for New Year's Eve and brought it to a party. Everyone absolutely loved it and they thought I bought it at a bakery. Absolutely delicious!!!!
Kayla

Dec 23, 2017

THIS WAS SO GOOD! The only change I made was that I used pecans instead of macadamia nuts. I let it cool completely and it came out of the tart pan with ease, served with vanilla ice cream! Don't be afraid when you are making the crust, it felt so dry, but as soon as I dumped in the tart pan to press in, it worked perfectly!
debtam

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.
lianat

Jan 8, 2012

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

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!
cjung

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.
Juliadp

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
Punkyjoe81

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!