Rustic Apple and Pear Tart. Use packaged puff pastry to speed the preparation of this fruit filled dessert, an ideal dessert recipe to serve on chilly evenings. Rustic Pear and Apple Tart recipe. Very delicious tart. The dough was a bit difficult to work with but came out well. I reduced the sugar based upon other reviews. I substituted cardamon for the mace as we like that spice with pears. This recipe was a. I needed to. add more fruit than. Made this. with Gala apples as. Golden. Delicious. I didnt. cinnamon. Ingredients Crust 2 cups King Arthur unbleached all purpose flour 34 cup sugar 12 teaspoon salt 14 teaspoon baking powder 12 cup cold butter, cut into bits. This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times Dining Food. Apple Pear Tart With Cream SauceTo give it. I added nutmeg and. I used non stick cupcake tins lined each cupcake with the crust, filled with fruit standing on end, and carried on. Not sure what to cook Weve pulled together our most popular recipes, our latest additions and our editors picks, so theres sure to be something tempting for. This is the perfect tart for showcasing the colors and flavors of the fall season. The fruit caramelizes in a simple syrup of butter, sugar, and apple cider, making. Baked only about 3. Took tartlets out and put in circle around a shallow bowl, filled center of the bowl with whipped cream. Fun and yummy. I made this last minute one night. I had. to replace the mace with cinnamon. Dispite. all the changes it was a huge hit. I did have a bit. The filler ingredients have been a go to, although with alternate and more reliable for me pate brisse recipes. I also have replaced the suggested topping with a small slice of maytag blue. Amazing even my 6 year old loves this combination. Oh, by the way being generous with the lemon zest is never hurtful. Very tasty. I took. I. substituted ground. I struggled with the. This tart was great I used. I will. definitely make this. The mace was way too strong. Either substitute all spice or do 12 the mace. Calzones Recipe. I made thie mistake of mixing the apples pears directly with the sugar mixture, but it was yummy nonetheless. I suggest using more applespears, as the filling was rather paltry on my tart. I used lemon verbana and lemon juice instead of the grated lemon peel. Huge success and delicious. Substituted nutmeg for mace, and toasted pine nuts for almonds. Made the whipped cream with a little rum and vanilla. Tasty easy to make. I would add at least 2 more apples pears. A keeper. I loved how easy this recipe was to play with and make your own. I used a refrigerated crust, and substituted cinnamon for the mace. Super easy prep, and delicious Ive made this 3 times and its always been a hit. Easy to make and is a nice presentation. The almonds in the crust make a big difference. This was absolutely delicious and very easy to make. I used cinnamon instead of mace and added an extra apple next time Ill add an extra pear as well. I used granny smith apples which are not too sweet. My guests loved the distinctive flavors of the almonds, lemon zest, apples and pears. This is a winner. This was a delicious and fairly easy recipe. The crust was excellent and the only changes I made were cutting back to 14 c. I also bought an excellent pear liquer to go in the cream and served some in a glass along with the pie. It was the hit of our dinner Love it Have made this so many times I almost have the recipe committed to memory. A nice change. Used Calvados instead of pear schnapps. Thought the filling needed a little tapioca or flour to thicken. Also added 12 tsp. Tough to use all those pears. Great flavour, a hit with guests. Made it again with just apples too. A definite in pear season next year. A nice chance from a pie. I have made it twice its not that time consuming and received compliments both times. The whipped cream really makes a difference Too sweet,sugar overwhelmed the fruit. The mace was overwhelming half as much would have been plenty. Maybe I did something wrong, but I thought the crust lacked something, and it didnt need the sugar either. This was a little time consuming to make but worth it. Delicious and impressive. The whipped cream made a big difference Foregot to get lemons. Substituted 1 12 teaspoons of lemon peel with lemon,lime, and orange peel, terrific Made it for Mothers Day definite brownie points. The kids felt the cream with brandy was a bit much. I have made this tart for the last five Thanksgivings, at the behest of friends and family. They all love it, and enjoy the kudos. I have never been told its too sweet, probably because I add extra lemon peel about 14 teaspoon and lemon juice about 1 tablespoon to the filling. This was the first tart I ever made or pie for that matter and it was simple and easy to do. More importantly it tasted GREAT and I really impressed my guests one woman who has written a cookbook so that made me feel good The apples and pears are so delicious this time of year and the tart is light and has a sophisticated taste. The best thing about this tart is that the crust does not totally fall apart when you cut into it to serve, everything stayed in tact. I did not use as much sugar as it called for, I did not use the whipped cream either but I added cinnamon on top before baking. A wonderful dish, a real crowd pleaser and something to impress your friends with even if you are not a gourmet cook. Can make the day ahead just let cool, refridgerate and warm in oven on 3. I would not serve piping hot. This recipe was good, however, I would not add as much sugar as the recipe requires.