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.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 16servings
Calories
Author Deborah Harroun
Ingredients
Crust
1 2/3cupsall-purpose flour
2/3cupsugar
2/3cupcold butter
1/3cupchopped macadamia nuts
Filling
3medium pearspeeled and thinly sliced
1/2cupsugar
2tablespoonscornstarch
1teaspoonground cinnamon
1teaspoonlemon zest
2cupsfrozen raspberries
Topping
1/2cupall-purpose flour
1/2cuppacked brown sugar
1teaspoonlemon zest
1/3cupchopped macadamia nuts
powdered sugar and whipped creamoptional
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.