Name: Raspberry Pear Tart
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry Pear Tart

1. 1-2/3 cups all-purpose flour -

2. 2/3 cup sugar -

3. 2/3 cup cold butter, cubed -

4. 1/3 cup chopped macadamia nuts -

5. Filling: -

6. 3 medium pears, peeled and thinly sliced -

7. 1/2 cup sugar -

8. 2 tablespoons cornstarch -

9. 1 teaspoon ground cinnamon -

10. 1 teaspoon grated lemon zest -

11. 2 cups fresh or frozen raspberries -

12. Topping: -

13. 1/2 cup all-purpose flour -

14. 1/2 cup packed brown sugar -

15. 1 teaspoon grated lemon zest -

16. 1/4 cup cold butter, cubed -

17. 1/3 cup chopped macadamia nuts -

How to cook deliciously - Raspberry Pear Tart

1. Stage

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. Stage

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. Stage

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. Stage

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