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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.58 Kcal (2041 kJ) | ||
| Calories from fat | 132.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.78g | 23% | |
|---|---|---|---|
| Cholesterol | 28.06mg | 9% | |
| Sodium | 4.58mg | 0% | |
| Potassium | 108.26mg | 2% | |
| Total Carbs | 82.54g | 28% | |
| Sugars | 25.77g | 103% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 5.23g | 10% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 23.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 248.09 Kcal (1039 kJ) | ||
| Calories from fat | 67.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.52g | 23% | |
|---|---|---|---|
| Cholesterol | 14.28mg | 9% | |
| Sodium | 2.33mg | 0% | |
| Potassium | 55.09mg | 2% | |
| Total Carbs | 42g | 28% | |
| Sugars | 13.11g | 103% | |
| Dietary Fiber | 1.46g | 11% | |
| Protein | 2.66g | 10% | |
| Vitamin C | 3.6mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 3% | |
| Calcium | 11.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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