Best 2 Raspberry Pear Tart Recipes

Indulge in a delightful culinary journey with our delectable Raspberry Pear Tart, a harmonious blend of sweet and tangy flavors. This exquisite tart features a flaky, buttery crust cradling a layer of luscious raspberry jam, topped with tender pear slices and a delicate almond frangipane filling. The finishing touch is a glaze made from the tart's own juices, adding an extra layer of irresistible flavor. Alongside the main recipe, discover a collection of equally enticing variations, including a gluten-free version for those with dietary restrictions, a rustic galette for a charmingly imperfect look, and individual tartlets for a sophisticated presentation. Embark on a baking adventure and create a stunning centerpiece for your next gathering or a sweet treat to savor on a cozy afternoon.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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

Tips:

For the best results, use fresh, ripe raspberries and pears. If your fruit is not ripe, it will not be as sweet or flavorful.
If you don't have a tart pan, you can use a pie plate. Just be sure to trim the edges of the dough so that it fits the plate.
To prevent the crust from getting too brown, cover the edges with foil during the last 10 minutes of baking.
Let the tart cool completely before slicing and serving. This will help the filling to set and prevent it from running.
Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion:

This raspberry pear tart is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tangy filling is complemented perfectly by the flaky crust. This tart is sure to be a hit with everyone who tries it.