For the Filling

For the Topping


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Press the pre-made crusts into the bottom and up the sides of a 6 mini tart pans.
  3. In a medium-sized bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest and lightly stir to combine.
  4. Gently fold in the raspberries.
  5. Pour the mixture into the prepared crusts and spread evenly.
  6. Place the mini tart pans on a baking sheet and bake in the preheated oven for 20-25 minutes. Placing the tarts on the baking sheet helps catch any dripping juices so you don’t have to clean your oven afterwards.
  7. Meanwhile, combine the flour, sugar, lemon zest and macadamia nuts.
  8. Remove mini tarts from oven and sprinkle over the top of the filling.
  9. Bake for an additional 15-20 minutes, or until the topping is browned and the filling is bubbly.
  10. Remove from the oven and allow to cool for 10-15 minutes before serving.

Recipe by REGAN BARONI at