RASPBERRY AND PEAR TARTS
Ingredients
For the Filling
- 3 medium pears, peeled and thinly sliced
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 2 cups fresh or frozen raspberries
For the Topping
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon lemon zest
- ⅓ cup chopped macadamia nuts
- Optional: I bought 2 boxes of pre-made pie crust at the market (1 box has two crusts), but you can make your own if you’d like.
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Press the pre-made crusts into the bottom and up the sides of a 6 mini tart pans.
- In a medium-sized bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest and lightly stir to combine.
- Gently fold in the raspberries.
- Pour the mixture into the prepared crusts and spread evenly.
- 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.
- Meanwhile, combine the flour, sugar, lemon zest and macadamia nuts.
- Remove mini tarts from oven and 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 for 10-15 minutes before serving.
Recipe by Regan Baroni at