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Friday, December 05, 2008

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.

2 comments:

Anonymous said...

Oh, YUM!!!

Diane Craver said...

Sounds delicious! We used to have a pear tree at our old house and I always enjoying canning pears.