EyeSwoon

Raspberry & Pear Mini Tarts

Up Close & Tasty

rasperry_tart_upclosetasty_eyeswoon_recipe_full
< >
  • Ingredients

    • 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 fresh or frozen raspberries Note: I used fresh raspberries.

      Topping:
      1⁄2 cup all-purpose flour
      1⁄2 cup packed brown sugar
      1 teaspoon lemon zest
      1⁄3 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.

  • The Prep

    • 1. Preheat oven to 425 degrees F.
      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 to 25 minutes. Note: 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 to 20 minutes, or until the topping is browned and the filling is bubbly.
      10. Remove from the oven and allow to cool for 10 to 15 minutes before serving.