R aspberry Tart

Here on the farm we grow raspberries and pears. This summer I froze and canned our excess so now we'll enjoy summer-like treats all winter long. I baked the first tart of the winter season yesterday. I thought you might enjoy making the simple, yet scrumptious, dessert at your house. I used a basic, no-frills tart pastry. Use whatever one your family likes best.

Enjoy!

Raspberry Pear Tart

2 cups raspberries
3 cups sliced pears
1/4 cup flour
2 tablespoons cinnamon
½ teaspoon ginger
2 tablespoons lemon juice
1 cup sugar

Toss sliced pears in lemon juice to keep fruit from turning brown.

Add raspberries and toss fruit together.

In a separate bowl, combine flour,

cinnamon, ginger and sugar. Add fruit and mix well.

Place all ingredients in an unbaked tart shell.

A free-form, rustic kind of shell works especially well for this tart.

Bake in 375-degree oven for approximately 45 minutes.

Cool before serving.

Serve with ice cream, whipped cream

or vanilla bean yogurt.