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1
Mix flour, sugar, grated lemon peel, salt and ground mace in processor.
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2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
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3
Mix yolk and water in small bowl.
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4
Add to processor and mix in using on/off turns until large moist clumps form.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in waxed paper and freeze 10 minutes.
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7
Butter 9-inch metal pie plate.
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8
Roll out dough between sheets of waxed paper to 13-inch round.
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9
Peel off top sheet of paper.
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10
Invert dough into prepared pan; peel off paper.
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11
Fold in edges to form double thickness.
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12
Crimp edges decoratively.
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13
(Can be prepared 1 day ahead.
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14
Cover and refrigerate.)
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15
Preheat oven to 375F.
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16
Finely chop slivered almonds in processor.
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17
Spread almonds on bottom of crust.
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18
Combine apples and pears in large bowl.
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19
Mix sugar, grated lemon peel and ground mace in small bowl.
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20
Toss half of sugar mixture with apples and pears.
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21
Pile into crust.
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22
Sprinkle remaining sugar mixture over fruit.
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23
Dot with 1 1/2 tablespoons butter.
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24
Bake until crust is brown and filling bubbles, about 1 hour.
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25
Cool on rack.
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26
Beat cream, sugar and schnapps in large bowl until medium-stiff peaks form.
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27
(Can be prepared 4 hours ahead.
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28
Cover and chill.)
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29
Serve tart warm or at room temperature with whipped cream.
