Raspberry Pear Tart
Jacquelin Ciaburri
ingredients
- 1 2/3 Cups all-purpose flour
- 2/3 Cup sugar
- 2/3 Cup cold butter
- 1/3 Cup chopped macadamia nuts
- Filling:
- 3 Medium pears, peeled and thinly sliced
- 1/2 Cup sugar
- 2 Tablespoon cornstarch
- 1 Teaspoon 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
directions
- 1
In a small 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 peel. Add raspberries; toss gently. Pour into crust. Bake at 25 for 25 minutes.
- 3
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.
- 4
Bake 15-20 minutes longer or until the filling is bubbly and topping is golden brown. Cool on a wire rack. Refrigerate leftovers.
Source: Jacquelin Ciaburri
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