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Raspberry Pear Tart Recipe

Ingredients

Crust

  • 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

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.
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