PEAR-MACE RUSTIC TART

Steps:

• 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).