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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Fetch the forks! Guests will be eager to dig into this festive tart. Destined to become a favorite holiday dessert, it looks and smells as delightful as it tastes. âBernice V. Janowski, Stevens Point, Wisconsin Ingredients:
1-2/3 cups king arthur unbleached 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 king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
4. 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.
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