Ingredients
1-2/3 cups all-purpose flour2/3 cup sugar2/3 cup cold butter, cubed1/3 cup chopped macadamia nutsFILLING:3 medium pears, peeled and thinly sliced1/2 cup sugar2 tablespoons cornstarch1 teaspoon ground cinnamon1 teaspoon grated lemon zest2 cups fresh or frozen raspberriesTOPPING:1/2 cup all-purpose flour1/2 cup packed brown sugar1 teaspoon grated lemon zest1/4 cup cold butter, cubed1/3 cup chopped macadamia nuts
Preparation
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.
