Prep 45 mins
Cook 45 mins
A pretty fold up the crust tart with a delicious filling of thick pear wedges, lemon zest, and mace (a nutmeg like spice). Don't let the amount of directions panic you. It's not really difficult and is a pleasant way to pass 45 mins of afternoon time.*EDIT: I have corrected my mistake after Rita's review, I mistakenly said to use foil under the tart for baking, It should have read parchment paper. Rita feels that buttering or greasing the pan would do a good job of releasing the tart also. :D
- 295.73 ml all-purpose flour
- 7.39 ml finely shredded lemon peel
- 1.23 ml salt
- 1.23 ml ground mace
- 78.07 ml shortening
- 59.16-73.94 ml ice water
- 118.29 ml slivered almonds, toasted and finely chopped
- 4 bartlett pears, peeled, cored, and cut into 1/2-inch-thick wedges (about 4 cups)
- 118.29 ml sugar
- 19.71 ml all-purpose flour
- 9.85 ml finely shredded lemon peel
- 2.46 ml ground mace
- 29.58 ml butter
- 1 egg white
- 14.79 ml water
- spiced whipped cream (below) (optional) or vanilla ice cream (optional)
- Line a large baking sheet with parchment paper; set aside.
- FOR CRUST:.
- In a medium bowl, stir together the 1-1/4 cups flour, the 1-1/2 teaspoons lemon peel, the salt, and the 1/4 teaspoon mace.
- Using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; gently toss with a fork.
- Push moistened dough to the side of the bowl.
- Repeat moistening flour mixture, using 1 tablespoon of the remaining ice water at a time, until all the flour mixture is moistened.
- Form dough into a ball and on a lightly floured surface, use your hands to slightly flatten dough.
- Roll dough from center to edge into a circle about 13 inches in diameter. Transfer dough circle to prepared baking sheet.
- Preheat oven to 375°F.
- FOR FILLING:.
- Spread almonds on dough circle to within 2 inches of the edge.
- Place pears in a large bowl.
- In a small bowl, combine the 1/2 cup sugar, the 4 teaspoons flour, the 2 teaspoons lemon peel, and the 1/2 teaspoon mace.
- Toss half of the sugar mixture with pears.
- Mound pear mixture on top of the almond-covered dough.
- Sprinkle remaining sugar mixture over pear mixture and dot with butter.
- Fold dough edge up and over pears, pleating dough gently as needed.
- In a small bowl, combine egg white and the 1 tablespoon water; beat with a fork.
- Brush mixture onto the top and side of the dough.
- Sprinkle with additional sugar.
- Bake about 45 minutes or until filling is bubbly, pears are tender, and pastry is golden.
- If necessary to prevent overbrowning, cover edge with foil for the last 5 to 10 minutes of baking.
- Cool on the baking sheet for 30 minutes.
- Serve warm.
- If desired, serve with Spiced Whipped Cream or ice cream.
- SPICED WHIPPED CREAM:.
- In a chilled small bowl, combine 1/2 cup whipping cream, 1 tablespoon sugar, and dash ground mace.
- Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).
Wonderful and delicious!
I confess I used 4 pears that HAD to be used as soon as poosible as they were really very ripe.
For the first time I used mace in such recipes and I'm sure I will use this in desserts as well.
I made the tart as described, baked as suggersted and it came out very well and beautiful. Delicious even without whipped cream.
Thanks a lot for this recipe.
NICE Flaky crust. But the foil was a problem. The crust did stick to it making it fall apart. I would just butter the pan with no edge, this way sliding it off easily making it more presentable. I did a raisins. Thanks it was fune to make and delish to eat.