This pear apple raspberry walnut tart features sweet pastry crust topped with pear butter, fresh raspberries, caramelized apples, sliced pears, and walnut streusel. Baked until the tart shell and streusel are golden. Topped with candied walnuts.
Why You Should Make This Tart
- The components can be made ahead of time.
- The streusel can be baked ahead of time or baked with the tart.
- Candied walnuts are seriously good.
- The apple pear raspberry combination really works.
- Honey lemon ginger whipped cream.
- Its visually stunning.
How To Make This Pear Apple Raspberry Walnut Tart
Our tart dough is prepared in the food processor. All-purpose flour, salt, sugar, and cold cubed butter are pulsed until the mix resembles small pebbles. A tablespoon of water is added, and the mix pulsed again for a few seconds to incorporate the water. The process is repeated three more times and on the fourth tablespoon of water the dough comes together.
The dough is removed from the food processor, clumped together, pressed into a small rectangle, wrapped in plastic wrap and refrigerated for an hour or overnight, if desired.
The refrigerated dough will need to warm up a bit before being rolled out. A flat surface, in my case a large cutting board, is lightly floured and the small rectangle of dough is rolled out into a larger rectangle. I like to flour my rolling pin before I roll dough, and move the dough around a bit to ensure it isn’t sticking to the board. I will, if necessary, add a bit more flour to the rolling surface to help the process. Once I have a large rectangle, I roll the dough onto my rolling pin and unroll it over the tart pan. This leaves the dough draping over the tart pan, and I can gently ease the dough into the bottom and against the edges of the pan.
Once the dough Is tightly in the pan I trim off any excess dough above the edges. I dock the dough (poke holes in the crust with a fork). The crust is baked in a preheated oven for 12 to 15 minutes. The tart shell is cooled completely before continuing. Wrap it in plastic and leave it at room temperature if baking the tart the next day.
Apples are peeled, cored, halved and sliced into a dozen slices. These are caramelized in a little butter and brown sugar (sautéed in a small skillet for about 15 minutes on medium low heat, stirring occasionally). The caramelized apples are removed from the heat and set aside to cool.
I spread 1/2 to 3/4 of a cup of pear butter on the bottom of the cool crust surface.
I place fresh raspberry halves over the pear butter. The raspberries are topped with the caramelized apples, and sliced pears.
Walnut streusel is prepared from walnuts, flour, oats, brown sugar, salt and cold cubed butter. Walnut halves are toasted for about 5 minutes to crisp the walnuts and bring out their nutty flavor. The toasted walnuts are combined with all-purpose flour, old=fashioned oats, light brown sugar. The mix is stirred to combine. Butter is cut in using fingers, the back of a fork or a pastry cutter. The idea is to break the chunks of butter into very small pieces and coat them with the other ingredients. When baked the ingredients fuse into small pieces of sweet crunchy oats and nuts.
The streusel can be made ahead of time and chilled until ready to use.
NOTE: The streusel can also be laid out on a parchment lined baked sheet and baked in a 300 degrees F. oven, stirring every 5 minutes or so until golden brown. The prebaked streusel can be used as a garnish for the tart after it bakes, and any extra can be used for other desserts. Store in an airtight container in the refrigerator.
The prepared streusel is placed over the apples and pears and the tart is baked in a preheated oven until the crust and streusel are golden and the pears have softened, about 30 minutes.
The tart is removed from the oven and cooled on a wire rack to room temperature. The tart is removed from the tart pan and sliced diagonally to serve.
Individual slices are served with candied walnuts and honey lemon ginger whipped cream.
Some of Our Other Tarts
Pear Apple Raspberry Walnut Tart
- 213 grams all-purpose flour (1-2/3 cups), + extra for dusting
- 1 gram fine sea salt (1/4 teaspoon)
- 15 grams granulated sugar (1 tablespoon)
- 140 grams unsalted butter (10 tablespoons), cold and cubed
- 4 tablespoons ice cold water
- 20 grams egg yolk (1 large), for brushing
- 80 grams raw walnuts (2/3 cup)
- 45 grams old-fashioned oats (1/2 cup)
- 65 grams all-purpose flour (1/2 cup)
- 100 grams light brown sugar (1/2 cup packed lightly)
- 3 grams kosher salt (1/2 teaspoon)
- 84 grams unsalted butter (6 tablespoons), cold and cubed
- 1 each Honeycrisp apple, peeled, halved, cored and sliced lengthwise 1/4-inch thick
- 14 grams unsalted butter (1 tablespoon)
- 15 grams brown sugar (1 tablespoon)
- 2 each firm Bartlett pears, peeled, halved, cored and sliced lengthwise 1/4-inch thick
- 32 grams all-purpose flour (1/4 cup)
- 50 grams granulated sugar (1/4 cup), plus more for sprinkling
- 1 gram fine sea salt (1/4 teaspoon)
- 10 grams fresh lemon juice (2 teaspoons)
- 1/2 cup pear butter (optional)
- 1 cup fresh raspberries (halved)
- 50 grams egg (1 large), beaten with 1 teaspoon water
- 30 grams water (2 tablespoons)
- 50 grams granulated sugar (1/4 cup)
- 60 grams whole raw walnuts (1/2 cup)
- Add all-purpose flour, fine sea salt, granulated sugar, and cold cubed unsalted butter to food processor. Pulse until mixture resembles course sand.
- Add the water one tablespoon at a time and pulse for a few seconds. The dough will come together in a ball on the 4th tablespoon.
- Transfer the dough onto a piece of plastic wrap. Form the ball into a rectangle, and wrap tight with the plastic. Refrigerate 1 hour or overnight.
- Remove dough and rest on counter for 10 minutes.
- Lightly flour a smooth working surface. Roll dough into long rectangle. Transfer the dough into the 14 x 4-inch removable bottom tart pan. Gently ease the dough down the sides of the pan and press into the bottom and sides. Trim the excess from the top edges. Patch any necessary holes with extra dough.
- Poke a couple dozen sets of holes in the bottom of the tart dough with a fork. Cover with plastic wrap and chill 30 minutes to overnight.
- Preheat the oven to 350 degrees F.
- Remove the tart shell from the refrigerator. Brush the tart crust with the beaten egg yolk.
- Place a piece of parchment paper over the chilled tart dough and fill with dried rice or pie weights. Bake in preheated oven for 15 minutes. Remove from oven and cool completely. Remove pie wieghts and parchment paper.
- Reduce the oven temperature to 300 degrees F.
- Spread the walnut halves in a single layer on a baking sheet and bake in preheated oven for 5 minutes. Cool completely and chop roughly.
- Add the old-fashioned oats, all-purpose flour, light brown sugar, and fine sea salt to a medium bowl. Whisk to combine.
- Add the cold cubed butter and cut it into the flour mixture with a pastry cutter, the back of a fork, or your fingers. The mixture should resemble tiny pebbles.
- Add the roughly chopped toasted walnuts and stir to combine. Chill 15 to 20 minutes. Store in an airtight container in refrigerator for up to 3 days, if not using immediately.
- Add apple slices to small skillet with unsalted butter and brown sugar. Saute apples over medium low heat until soft and golden brown. Remove from heat and cool completely.
- Add the pear slices, caramelized apple slices, all-purpose flour, sugar, fine sea salt, and fresh lemon juice to a small mixing bowl. Toss to combine and let rest for 15 to 20 minutes at room temperature.
- Preheat the oven to 350 degrees F.
- Spread the pear butter across the bottom of the tart shell, if using. Place raspberries halves in single layer over the pear butter.
- Transfer the pear/apple filling to the tart shell and spread evenly across the bottom, overlapping the raspberries. Top the filling with a few extra raspberries.
- Bake the tart for 15 minutes. Remove the tart from the oven, Spread the streusel over the fruit filling and return to the oven for an additional 25 minutes.
- Remove from the oven and place on wire rack. Cool completely.
- Preheat oven to 350 degrees F.
- Place walnut halves on baking sheet in single layer. Toast in preheated oven 5 to 6 minutes. Cool completely.
- Add water to saucepan. Add sugar to saucepan. Swirl saucepan to disburse sugar. Heat sugar water over medium heat until mixture boils and becomes dark amber in color. Remove from heat. Stir in walnuts.
- Immediately pour walnuts onto parchment lined baking sheet and carefully spread them apart so they are not touching one another. Cool completely.
- Dust tart with confectioners’ sugar. Slice and serve individual servings at room temperature or warmed. Top with candied walnuts and dollop of cold whipped cream.