Ingredientes para Pear Mace Rustic Tart
- All Purpose Flour
- 3 1/2 teaspoons lemon zest (from about 1 large lemon)
- 1/4 teaspoon salt
- Ground Mace
- 1/2 cup cold vegetable shortening
- 2-4 tablespoons ice water
- Slivered Almonds
- Bartlett Pears
- 1 tablespoon granulated sugar (for sprinkling)
- 2 tablespoons cold unsalted butter
- 1 large egg white
- 1 tablespoon water
- Whipped Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pear Mace Rustic Tart? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Pear Mace Rustic Tart
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/2 teaspoons lemon zest, a pinch of salt, and 1/4 teaspoon ground mace.
- Cut in 1/2 cup cold vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 2-4 tablespoons ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix.
- Form the dough into a ball, flatten slightly, and roll out into a 13-inch circle.
- Transfer the dough to the prepared baking sheet. Spread 1/2 cup slivered almonds over the dough, leaving a 2-inch border.
- In a large bowl, toss 3 medium pears, peeled, cored, and thinly sliced, with 1/2 cup granulated sugar, 4 teaspoons all-purpose flour, 2 teaspoons lemon zest, and 1/2 teaspoon ground mace.
- Mound the pear mixture onto the almond-covered dough.
- Sprinkle the remaining sugar mixture over the pears and dot with 2 tablespoons of cold unsalted butter, cut into small pieces.
- Fold the edges of the dough up and over the pears, pleating gently as needed.
- In a small bowl, whisk together 1 egg white and 1 tablespoon water. Brush the mixture over the top and sides of the dough.
- Sprinkle with 1 tablespoon of granulated sugar.
- Bake for 45-50 minutes, or until the filling is bubbly, the pears are tender, and the pastry is golden brown. If the edges start to brown too quickly, loosely cover them with foil for the last 10-15 minutes of baking.
- Let cool on the baking sheet for 30 minutes before serving warm. Serve with spiced whipped cream or vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
86g
Fat
21g
Carbs
14g
