CRUST

1. In a medium bowl, whisk flour and salt. Toss in diced butter and coat with flour mixture.
2. Using a pastry blender or long-tined fork cut in butter until the mixture becomes crumbly about the size of small peas. Add 3 tablespoons of water and continue to cut in and mix the pastry dough. Add an additional tablespoon of water at a time; continue to mix until dough leaves the sides of the bowl and becomes one cohesive mass of dough.
3. Shape pastry dough into a flattened disk and cover with plastic wrap. Chill in refrigerator for 30 minutes.

CRUMBLE

1. Meanwhile, in a small bowl mix all crumble ingredients together; set aside. Note: it is normal for the crumble to become one mass.

TART

1. In a large bowl, whisk sugar, cornstarch and cinnamon. Toss in to coat the sliced pears and raspberries; set aside.

ASSEMBLY

1. Heat oven to 425 degrees F.
2. On a lightly floured surface, roll pastry dough out in the shape of a rectangle about 6 inches x 15 inches. Gently place dough in a 4×15-inch tart pan with a removable bottom and press pie crust evenly to fill the bottom and sides of pan. Use remaining pastry scraps to fill in any gaps or tears.
3. Layer pear slices over the crust and sprinkle raspberries over the layered pears.
4. Break the crumble topping into small and medium pieces and sprinkle evenly over the filling.
5. Bake for 35 to 40 minutes or until fruit begins to bubble and crumble topping is golden brown in color.
6. Allow tart to cool in its shell for 30 minutes before removing the removable bottom. Serve warm with a scoop of vanilla ice cream or serve at room temperature. Best stored in refrigerator for up to 4 days. ENJOY!