Raspberry Pear Tart

Ingredients 

1-2/3 cups all-purpose flour
2/3 cup sugar
2/3 cup cold butter, cubed
1/3 cup chopped macadamia nuts

FILLING

3 medium pears, peeled and thinly sliced
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon grated lemon peel
2 cups fresh or frozen raspberries

TOPPING

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon grated lemon peel
1/4 cup cold butter, cubed
1/3 cup chopped macadamia nuts

Directions

1.  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.

2.  In a large bowl, combine the pears, sugar, cornstarch, cinnamon and lemon peel. Add raspberries; toss gently. Pour into crust. Bake at 425° for 25 minutes.

3.  For topping, in a small bowl, combine the flour, brown sugar and lemon peel; cut in butter until crumbly. Stir in nuts. Sprinkle over filling.

4.  Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack. Refrigerate leftovers.