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
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 zest
- 2 cups fresh or frozen raspberries
- TOPPING:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon grated lemon zest
- 1/4 cup cold butter, cubed
- 1/3 cup chopped macadamia nuts
Reviews
I've been baking for 30 years and this was probably the worst recipe I've ever encountered. It was absolute mush, underbaked because the filling sogging up the miserable crust below. Very disappointing, my family was looking forward to it, never-mind the complete waste of ingredients.
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!!!!
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!
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 :)
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!
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!