Best Raspberry Pear Tart Recipes

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RASPBERRY PEAR TART



Raspberry Pear Tart image

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. -Bernice V. Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1-2/3 cups 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 zest
2 cups fresh or frozen raspberries
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon grated lemon zest
1/4 cup cold butter, cubed
1/3 cup chopped macadamia nuts

Steps:

  • 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 zest. 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 zest; 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 Facts : Calories 306 calories, Fat 15g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 92mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.

PEAR-RASPBERRY TART



Pear-Raspberry Tart image

Store-bought puff pastry is an effortless base for this pretty tart. The brightness of berries is wonderful with mellow pears.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 8

1 sheet frozen puff pastry, thawed
2 tablespoons all-purpose flour, plus more for parchment
3/4 cup fresh or frozen raspberries (4 ounces)
1/4 cup sugar, plus more for sprinkling
2 teaspoons lemon juice
1/4 teaspoon fine salt
2 small firm, ripe pears, such as Bartlett or Anjou (3/4 pound total), peeled, cored, and cut into 1/2-inch slices
1 large egg white, lightly beaten

Steps:

  • Preheat oven to 400 degrees. Place puff pastry on a lightly floured parchment-lined baking sheet and gently stretch into a 9 1/2-inch square. With a paring knife, score pastry 3/4 inch from edges, creating a border. Freeze 10 minutes.
  • Stir together raspberries, sugar, lemon juice, flour, and salt. Lightly mash some berries to release juices and let stand 5 minutes. Very gently stir in pears. Spread evenly within border of pastry. Brush border with egg white and sprinkle with sugar.
  • Bake 15 minutes. Reduce temperature to 375 degrees and bake until juices are bubbling and crust is deep golden brown, about 30 minutes more (tent crust with foil if overbrowning). Dip a pastry brush in juices and glaze fruit. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).

Nutrition Facts : Calories 100 g, Fat 2 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

PEAR AND RASPBERRY FRANGIPANE TART



Pear and Raspberry Frangipane Tart image

Make and share this Pear and Raspberry Frangipane Tart recipe from Food.com.

Provided by Kathy

Categories     Tarts

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1/4 cup granulated sugar
1/2 cup unsalted butter
4 -5 tablespoons cold water
3 tablespoons seedless raspberry jam
1 cup sliced almonds or 1 cup whole almond
1/4 cup unsalted butter
1/2 cup granulated sugar
1 tablespoon flour
1 egg
1 1/2 teaspoons almond extract
1 (15 ounce) can sliced canned pears, drained, reserve liquid
fresh raspberry
powdered sugar

Steps:

  • Heat oven to 400°F.
  • Crust: In a large bowl or food processor, combine flour and sugar.
  • Cut in butter until mixture resembles coarse crumbs.
  • Gradually add water until dough forms a ball.
  • Knead 2-3 times until smooth.
  • Press dough into bottom and up sides of an ungreased 10" tart pan with a removable bottom.
  • Spread jam evenly over bottom of dough.
  • Filling: Place almonds in food processor; process until almonds are finely chopped.
  • Add butter, sugar, and flour; process until blended.
  • Add egg and almond extract; mix well.
  • Drain pears, RESERVING 1/4 CUP LIQUID.
  • Add 1/4 cup liquid to almond filling mixture; blend until smooth.
  • Spread in crust.
  • Arrange pear slices over filling.
  • Bake 35-45 minutes or until crust is lightly browned and top is a deep golden brown.
  • Cool 90 minutes.
  • Garnish with fresh raspberries and powdered sugar.

Nutrition Facts : Calories 439.4, Fat 24, SaturatedFat 11.6, Cholesterol 72.2, Sodium 16.4, Carbohydrate 51.9, Fiber 3, Sugar 28.3, Protein 6.1

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