Rustic pear and apple tart

1 servings

Ingredients

Quantity Ingredient
1⅓ cup All purpose flour
3 tablespoons Sugar
1½ teaspoon Grated lemon peel
¼ teaspoon Salt
¼ teaspoon Ground mace
7 tablespoons Cold butter; cut into 1/2-inch
; pieces
1 large Egg yolk
2 tablespoons Ice water
½ cup Slivered almonds; toasted
2 larges Golden Delicious apples; peeled, cored, cut
; into 1/2-inch-thick
; wedges
2 Bartlett pears; peeled, cored, cut
; into 1/2-inch-thick
; wedges
½ cup Sugar
1½ teaspoon Grated lemon peel
¼ teaspoon Ground mace
1½ tablespoon Butter
1 cup Chilled whipping cream
2 tablespoons Sugar
2 tablespoons Pear schnapps or brandy

Directions

CRUST

FILLING

WHIPPED CREAM

For crust:

Mix flour, sugar, grated lemon peel, salt and ground mace in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal.

Mix yolk and water in small bowl. Add to processor and mix in using on/off turns until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in waxed paper and freeze 10 minutes.

Butter 9-inch metal pie plate. Roll out dough between sheets of waxed paper to 13-inch round. Peel off top sheet of paper. Invert dough into prepared pan; peel off paper. Fold in edges to form double thickness. Crimp edges decoratively. (Can be prepared 1 day ahead. Cover and refrigerate.) For filling:

Preheat oven to 375F. Finely chop slivered almonds in processor. Spread almonds on bottom of crust. Combine apples and pears in large bowl. Mix sugar, grated lemon peel and ground mace in small bowl. Toss half of sugar mixture with apples and pears. Pile into crust. Sprinkle remaining sugar mixture over fruit. Dot with 1½ tablespoons butter.

Bake until crust is brown and filling bubbles, about 1 hour. Cool on rack.

For whipped cream:

Beat cream, sugar and schnapps in large bowl until medium-stiff peaks form.

(Can be prepared 4 hours ahead. Cover and chill.) Serve tart warm or at room temperature with whipped cream.

Serves 6.

Bon Appetit October 1992

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