Pear and Raspberry Tart

• Vegetarian

• Produce

  • 2 tsp Lemon, zest
  • 3 Pears, medium
  • 2 cups Raspberries, frozen

• Baking & Spices

  • 1/2 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 2 tbsp Cornstarch
  • 2 1/4 cups Flour
  • 1 Powdered sugar and whipped cream
  • 1 1/4 cup Sugar

• Nuts & Seeds

  • 2/3 cup Macadamia nut

• Dairy

  • 2/3 cup Butter

Found on tasteandtellblog.com

Description

Ingredients

• 1⅔ cups all-purpose flour
• ⅔ cup sugar
• ⅔ cup cold butter
• ⅓ cup chopped macadamia nuts
• 3 medium pears, peeled and thinly sliced
• ½ cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon zest
• 2 cups frozen raspberries
• ½ cup all-purpose flour
• ½ cup packed brown sugar
• 1 teaspoon lemon zest
• ⅓ cup chopped macadamia nuts
• powdered sugar and whipped cream, optional

Directions

• 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.