Raspberry Pear Tart

By carvalhohm

Ingredients

• FILLING:
• 1-2/3 cups all-purpose flour
• 2/3 cup sugar
• 2/3 cup cold butter, cubed
• 1/3 cup chopped macadamia nuts
• 3 medium pears, peeled and thinly sliced
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground Ground Cinnamon
• 1 teaspoon grated lemon peel
• 2 cups fresh or frozen raspberries
• TOPPING:
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon grated lemon peel
• 1/4 cup cold butter, cubed
• 1/3 cup chopped macadamia nuts

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 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.

In a large bowl, combine the pears, sugar, cornstarch, cinnamon and lemon peel. Add raspberries; toss gently. Pour into crust. Bake at 425° for 25 minutes.

For topping, in a small bowl, combine the flour, brown sugar and lemon peel; cut in butter until crumbly. Stir in nuts. Sprinkle over filling.

Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack. Refrigerate leftovers.

Yield: 16 servings.