Raspberry Pear Tart

This is a great recipe I found last year in the magazine “Taste of Home.” It turned out well and wasn’t complicated — and it was a hit at dinner with friends the other night.

Here’s the recipe, tweaked just a tiny bit.

CRUST:
1 2/3 cups all-purpose flour
2/3 cup sugar
2/3 cup cold butter
1/3 cup finely chopped macadamia nuts

FILLING:
3 medium pears (try Bosc), peeled and thinly sliced
1/2 cup sugar
2 Tbsp. cornstarch
1 tsp. ground cinnamon
1 tsp. grated lemon peel
2 cups fresh or frozen raspberries

TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. grated lemon peel
1/4 cup cold butter
1/3 cup roughly chopped macadamia nuts

Preheat oven to 425F degrees.

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 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.

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