Reviews (1) Add Rating & Review 102 Ratings 5 star values: 12 4 star values: 28 3 star values: 41 2 star values: 19 1 star values: 2 Martha Stewart Member Rating: Unrated 11/19/2012 Delicious. Very easy to prep & cook. I've made this 3 times. Pears are not my favorite fruit, I am normally put off by the texture. However the pears and raspberries are perfect in this tart. I used fresh berries I had frozen & Bartlett pears. For my oven, I did lower the heat about 5 degrees for the first part of the baking and I cooked it about 10-15 minutes less for the final baking.... Fruit juices spilled over the edge once, not a problem, just shored up the pastry a bit and it was fine.
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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 6 dessert-pear-raspberry-tart-011-med109000.jpg
Ingredients Ingredient Checklist 1 sheet frozen puff pastry, thawed 2 tablespoons all-purpose flour, plus more for parchment 3/4 cup fresh or frozen raspberries (4 ounces) 1/4 cup sugar, plus more for sprinkling 2 teaspoons lemon juice 1/4 teaspoon fine salt 2 small firm, ripe pears, such as Bartlett or Anjou (3/4 pound total), peeled, cored, and cut into 1/2-inch slices 1 large egg white, lightly beaten
Cook’s Notes One serving of this crisp, sweet tart has just 100 calories and 2 grams of fat.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 6 dessert-pear-raspberry-tart-011-med109000.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 6
Recipe Summary
prep: 15 mins total: 1 hr 15 mins
Servings: 6
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Servings: 6
6
dessert-pear-raspberry-tart-011-med109000.jpg
dessert-pear-raspberry-tart-011-med109000.jpg
Ingredients
Ingredients
- 1 sheet frozen puff pastry, thawed 2 tablespoons all-purpose flour, plus more for parchment 3/4 cup fresh or frozen raspberries (4 ounces) 1/4 cup sugar, plus more for sprinkling 2 teaspoons lemon juice 1/4 teaspoon fine salt 2 small firm, ripe pears, such as Bartlett or Anjou (3/4 pound total), peeled, cored, and cut into 1/2-inch slices 1 large egg white, lightly beaten
Directions
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).
Cook’s Notes One serving of this crisp, sweet tart has just 100 calories and 2 grams of fat.
Cook’s Notes
One serving of this crisp, sweet tart has just 100 calories and 2 grams of fat.
Reviews (1)
Add Rating & Review 102 Ratings 5 star values: 12 4 star values: 28 3 star values: 41 2 star values: 19 1 star values: 2
Martha Stewart Member Rating: Unrated 11/19/2012 Delicious. Very easy to prep & cook. I've made this 3 times. Pears are not my favorite fruit, I am normally put off by the texture. However the pears and raspberries are perfect in this tart. I used fresh berries I had frozen & Bartlett pears. For my oven, I did lower the heat about 5 degrees for the first part of the baking and I cooked it about 10-15 minutes less for the final baking.... Fruit juices spilled over the edge once, not a problem, just shored up the pastry a bit and it was fine.
Reviews (1)
Add Rating & Review 102 Ratings 5 star values: 12 4 star values: 28 3 star values: 41 2 star values: 19 1 star values: 2
Add Rating & Review
102 Ratings 5 star values: 12 4 star values: 28 3 star values: 41 2 star values: 19 1 star values: 2
102 Ratings 5 star values: 12 4 star values: 28 3 star values: 41 2 star values: 19 1 star values: 2
102 Ratings 5 star values: 12 4 star values: 28 3 star values: 41 2 star values: 19 1 star values: 2
5 star values: 12 4 star values: 28 3 star values: 41 2 star values: 19 1 star values: 2
Martha Stewart Member Rating: Unrated 11/19/2012 Delicious. Very easy to prep & cook. I've made this 3 times. Pears are not my favorite fruit, I am normally put off by the texture. However the pears and raspberries are perfect in this tart. I used fresh berries I had frozen & Bartlett pears. For my oven, I did lower the heat about 5 degrees for the first part of the baking and I cooked it about 10-15 minutes less for the final baking.... Fruit juices spilled over the edge once, not a problem, just shored up the pastry a bit and it was fine.Martha Stewart Member
Rating: Unrated 11/19/2012
Delicious. Very easy to prep & cook. I’ve made this 3 times. Pears are not my favorite fruit, I am normally put off by the texture. However the pears and raspberries are perfect in this tart. I used fresh berries I had frozen & Bartlett pears. For my oven, I did lower the heat about 5 degrees for the first part of the baking and I cooked it about 10-15 minutes less for the final baking…. Fruit juices spilled over the edge once, not a problem, just shored up the pastry a bit and it was fine.
Rating: Unrated
All Reviews for Pear-Raspberry Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pear-Raspberry Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
