What do you do with your end of summer pears and raspberries?
My thoughts exactly.
Full disclosure here. I didn’t make this recipe. (I know – you’re not surprised.) My sis did. I didn’t even get to taste it. But, it looks amazing, and she said it was pretty darn good. I would add a little vanilla ice cream on top. Yum!
Try it and let me know what you think, will ya? I want a piece!
Raspberry Pear Tart (recipe adapted from Taste of Home)
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 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
- 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.