Pear and Raspberry Tart
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Pear and Raspberry Tart
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The perfect fall dessert, this Pear and Raspberry Tart takes advantage of ripe, sweet pears and tart raspberries for a beautiful tart that is worthy of company.
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Ingredients
Crust
- 1 2/3 cups all-purpose flour
- 2/3 cup sugar
- 2/3 cup butter cold
- 1/3 cup macadamia nuts chopped
Filling
- 3 pear peeled and thinly sliced, medium
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 2 cups raspberries frozen
Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1 teaspoon lemon zest
- 1/3 cup macadamia nuts chopped
- powdered sugar optional
- Whipped Cream optional
Instructions
- Preheat the oven to 425ºF.
- In a large bowl, combine the flour and sugar. Cut the butter in with a pastry cutter or a fork until it resembles coarse crumbs. Stir in the macadamia nuts. Press the mixture into the bottom and up the sides of an 11-inch fluted tart pan with a removable bottom.
- In another bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest and lightly stir to combine. Gently fold in the raspberries.
- Pour the mixture into the prepared crust and spread evenly. Bake in the preheated oven for 25 minutes.
- Meanwhile, combine the flour, sugar, lemon zest and macadamia nuts. Sprinkle over the top of the filling. Bake for an additional 15-20 minutes, or until the topping is browned and the filling is bubbly. Remove from the oven and allow to cool.
Notes
- very slightly adapted from Taste of Home Church Supper Desserts
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