Pear-Mace Rustic Tart

"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"
photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
1hr 30mins




  • Line a large baking sheet with parchment paper; set aside.

  • 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.

  • 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.

  • 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).

Questions & Replies

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  1. Wonderful and delicious!<br/><br/>I confess I used 4 pears that HAD to be used as soon as poosible as they were really very ripe.<br/>For the first time I used mace in such recipes and I'm sure I will use this in desserts as well. <br/>I made the tart as described, baked as suggersted and it came out very well and beautiful. Delicious even without whipped cream.<br/>Thanks a lot for this recipe.
  2. 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.



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