The perfect fall dessert, this Pear and Raspberry Tart takes advantage of ripe, sweet pears and tart raspberries for a beautiful tart that is worthy of company.
If you want another idea for a delicious tart, try this French Lemon Cream Tart with Meringue!
So, Thanksgiving is right around the corner. While I am totally and completely excited (I heart Thanksgiving), I am so not feeling prepared right now. In fact, I still have not decided what I’ll be making.
Luckily, I am not making a full meal. Thanksgiving is best when spent with family, so we will be going to my sister’s house to spend the day with my family. I will be making the Cranberry Salad, and maybe some Lion House Rolls. I have also volunteered to bring an appetizer (still undecided on this!)
And of course – PIE!!
And this Pear and Raspberry Tart is at the top of my list. The crust on this tart is not a typical pie crust. You make the mixture and just press it into the pan – so much easier than rolling! I use a measuring cup to press the mixture firmly into the pan. The crust ends up almost like a shortbread crust – it is delicious and I loved the texture of it. PS – you can never go wrong with macadamia nuts!!
I loved the combination of the sweet pears with the tart raspberries. Then there was a kind of crumble top that gave the whole thing a great texture.
This Pear and Raspberry Tart is meant to be on that dessert table this Thanksgiving. Don’t blame me if you go back for seconds!
Ingredients
Crust: For the crust, you’ll need flour, sugar, butter, and macadamia nuts. Make sure your butter is cold.
Filling: The filling consists of pears, sugar, cornstarch to thicken it up, cinnamon, lemon zest, and raspberries. I used frozen raspberries, but fresh raspberries should also work just fine.
Topping: This is more flour and sugar, along with lemon zest, and more macadamia nuts. The original recipe did have 1/4 cup of butter cut into the flour and sugar. I’m not sure if I just missed it the first time around, but I actually loved the “dry” crumble on top of this tart!
How to Make this Pear and Raspberry Tart
Crust: Combine the flour and sugar, then add the butter. Use a pastry cutter or a fork to cut the butter into the mixture. Stir in the nuts, then press this mixture into a tart pan.
Filling: Stir all of your filling ingredients together, folding in the raspberries last, and then pour into the crust. Bake this for 25 minutes.
Topping: While the filling is baking prepare the topping by combining the topping ingredients. Once the part has been baking for 25 minutes, sprinkle the topping over the top and then continue to bake for another 15-20 minutes.
Serve: Sprinkle with powdered sugar, if desired, and serve with whipped cream on the side.
More Thanksgiving Pies
Shortbread Lemon Tart
Chess Pie
Pumpkin Pie
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Pear and Raspberry Tart
Ingredients
Crust
- 1 2/3 cups all-purpose flour
- 2/3 cup sugar
- 2/3 cup cold butter
- 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 lemon zest
- 2 cups frozen raspberries
Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon lemon zest
- 1/3 cup chopped macadamia nuts
- powdered sugar and whipped cream optional
Instructions
- Preheat the oven to 425ºF.
- In a large bowl, combine the flour and sugar. Cut the butter in with a pastry cutter or a fork until it resembles coarse crumbs. Stir in the macadamia nuts. Press the mixture into the bottom and up the sides of an 11-inch fluted tart pan with a removable bottom.1 2/3 cups all-purpose flour, 2/3 cup sugar, 2/3 cup cold butter, 1/3 cup chopped macadamia nuts
- In another bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest and lightly stir to combine. Gently fold in the raspberries.3 medium pears, 1/2 cup sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1 teaspoon lemon zest, 2 cups frozen raspberries
- Pour the mixture into the prepared crust and spread evenly. Bake in the preheated oven for 25 minutes.
- Meanwhile, combine the flour, sugar, lemon zest and macadamia nuts. Sprinkle over the top of the filling. Bake for an additional 15-20 minutes, or until the topping is browned and the filling is bubbly. Remove from the oven and allow to cool.1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1 teaspoon lemon zest, 1/3 cup chopped macadamia nuts
- Sprinkle the cooled tart with powdered sugar and serve with whipped cream, if desired.powdered sugar and whipped cream
Elly says
I was wondering if we could use fresh raspberries instead of the frozen ones?!
Deborah says
That should work just fine!
Rachel Ropp says
No butter in the topping? I guess the nuts provide the fat?
Sammie says
This pear and raspberry tart looks delicious especially with the addition of macadamia nuts. Yummy. Sammie.
Joanne Bruno says
I have done ZERO thanksgiving planning this year, which is so unlike me!! Too much going on. Love that this combines fall flavors with raspberries, which are my favorite!
Chels R. says
WOW!!! This does look amazing! I just made out my menu a few days ago and I’m doing the lion’s share of it. Good thing Grace is old enough to help. I’ve got her on Mashed Potato duty, lol!
Deborah says
You are a hero for doing it yourself! So fun that you have Grace to help you, too. It will make great memories!