Raspberry Pear Tart
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
775
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).