Raspberry Pear Tart Recipes

PEAR-RASPBERRY TART

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).

RASPBERRY PEAR TART

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.

RASPBERRY TART

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

PEAR AND RASPBERRY CROSTATA

Steps:

• In the bowl of a mixer, blend the butter, flour, sugar, and lemon zest at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic, and refrigerate at least 1 hour. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. On a floured surface, roll the dough out to a rough circle about 14 inches in diameter. Transfer to the baking sheet. All around the edge of the dough, fold in the outer 1/2-inch to form a rough, "rustic" edge for the tart. Using a rubber spatula, gently spread the jam over the bottom of the tart. Then arrange the pear wedges in concentric circles over the jam. Dot with raspberries and drizzle with the honey. With a pastry brush, brush the tart edge with the milk. Sprinkle with the coarse sugar. Bake until the fruit is tender and the underside of the tart is lightly browned, 25 to 30 minutes.

RASPBERRY, RHUBARB AND PEAR PIES

Steps:

• Preheat oven to 425°F. Let refrigerated pie crusts stand at room temperature 15 to 20 minutes. Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl. Mix gently.
• Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour; spread flour over. Place each crust floured side down in separate 10-inch-diameter pie dishes oe 9-inch diameter deep-dish pie dishes. Divide fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange atop pies. Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.
• Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour. Cool pies completely. Serve pies with vanilla ice cream.

RASPBERRY PEACH TART

Steps:

• Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes., Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.

RASPBERRY PEAR CRISP

Steps:

• Place pears in an 8-inch square baking dish coated with non-stick cooking spray.
• Sprinkle pears with raspberries and sugar.
• In a bowl, combine the remaining ingredients.
• Sprinkle over berries.
• Bake, uncovered, at 350 degrees for 30-35 minutes or until pears are tender and mixture is bubbly.
• Serve warm.
• Excellent with vanilla ice cream, especially if you drizzle the juice over the ice cream.
• Diabetic Exchange is 2 fruits.

RASPBERRY PEACH TART RECIPE BY TASTY

Steps:

• Make the crust: Preheat the oven to 350°F.
• In a medium bowl, whisk together the flour, sugar, and salt. Pour in the melted butter and mix until thoroughly combined.
• Press the dough evenly along the bottom and sides of a 9-inch (22 cm) tart pan with a removable bottom.
• Place the tart pan on a baking sheet and bake until the crust is golden brown, about 20 minutes. Let cool completely.
• Make the filling: Place a strainer over a medium bowl. Pour the peaches into the strainer and reserve the juices. Transfer the peaches to a separate bowl and use a fork or potato masher to mash into small pieces. Set aside.
• Spread the raspberry jam over the bottom of the cooled tart crust, adding more as needed to make an even layer. Freeze for 10 minutes to harden slightly.
• In a large bowl, combine the milk, vanilla pudding, coffee creamer, and ¼ cup (60 ml) of the reserved peach juice. Whisk for 2 minutes, until the pudding thickens. Stir in the mashed peaches and let sit for 5 minutes to set.
• Spread the pudding mixture over the tart crust. Cover with plastic wrap, letting it gently fall directly on the surface, and chill the tart in the freezer for 2 hours.
• Make the meringue cookies: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper or a nonstick mat.
• In a large, clean, dry bowl, whip the egg whites and cream of tartar with an electric hand mixer on low speed until foamy. Increase the mixer speed to high and continue whipping until soft peaks form.
• Reduce the speed to low and gradually add the sugar to the egg whites, increasing the speed as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny with stiff peaks. Gently fold in 2 tablespoons of raspberry jam.
• Fit a piping bag or zip-top bag with a star tip. Stand the bag in a tall drinking glass and fold the edges over the outside of the glass. Paint the remaining 2 tablespoons of raspberry jam inside the bag. Fill the bag with the meringue.
• Pipe 1-inch (2-cm) wide "kisses" of meringue onto the prepared baking sheet, spacing about ½ inch (1 cm) apart.
• Bake the meringues for about 1 hour, or until you can easily lift them off of the baking sheet. Cool at room temperature until no longer warm to the touch.
• Arrange the cooled meringues and raspberries, if using, on top of the tart in a decorative pattern.
• Remove the tart from the pan, then slice and serve.
• Enjoy!

PEAR AND RASPBERRY FRANGIPANE TART

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.

GINGERED PEAR AND RASPBERRY PANDOWDY

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 400°F. Butter a 9-inch cast-iron skillet or 9-inch deep-dish pie pan.
• To make the fruit filling, rub the sugar, cornstarch, and salt together in a large bowl, then add the pears and lemon juice and toss until evenly coated.
• Gently fold in the raspberries, then transfer the fruit to the prepared pan.
• Distribute the butter atop the fruit.
• To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl.
• Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of large peas. (Alternatively, you can put the dry ingredients in a food processor and pulse to combine.
• Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl).
• Stir in the candied ginger, then pour in the 2⁄3 cup buttermilk and stir just until the dry ingredients are moistened.
• The dough will be crumbly, with large pieces of butter still visible. Turn the dough out onto a lightly floured work surface and gently press the dough together, then press it into a 9-inch circle.
• Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk,then sprinkle with the remaining 1 tablespoon sugar.
• Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350°F and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick.
• Allow to cool for 30 minutes before serving.