INGREDIENTS

INSTRUCTIONS

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 1 1/2 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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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