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
Directions
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1In 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.
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2In 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.
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3For topping, in a small bowl, combine the flour, brown sugar and lemon zest; cut in butter until crumbly. Stir in nuts. Sprinkle over filling.
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4Bake 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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