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Pear-Raspberry Tart

Store-bought puff pastry is an effortless base for this pretty tart. The brightness of berries is wonderful with mellow pears.

  • Prep:
  • Total Time:
  • Servings: 6
Pear-Raspberry Tart

Source: Everyday Food, November 2012

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

  1. 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.

  2. 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.

  3. 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 Note

One serving of this crisp, sweet tart has just 100 calories and 2 grams of fat.

Reviews (1)

  • Sydnbail 19 Nov, 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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