Ingredients Jump to Instructions ↓

  1. Crust

  2. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  3. 3 tablespoons 45ml Sugar

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 10 tablespoons 150ml Chilled unsalted butter - (1 1/4 sticks) - cut into pieces

  6. 1 tablespoon 15ml Egg yolk (large)

  7. 1 tablespoon 15ml Late-harvest Riesling

  8. Filling

  9. 3 Ripe Anjou pears - peeled, cored, (large)

  10. 1 tablespoon 15ml Sugar - plus

  11. 1/2 cup 99g / 3 1/2oz Sugar

  12. 1 tablespoon 15ml All-purpose flour

  13. 1 cup 237ml Late-harvest Riesling - plus

  14. 2 tablespoons 30ml Late-harvest Riesling

  15. (or other sweet white dessert wine)

  16. 1/2 cup 118ml Water

  17. Vanilla ice cream - for serving

Instructions Jump to Ingredients ↑

  1. For Crust: Blend flour, sugar, and salt in processor until combined. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add egg yolk and wine; using on/off turns, mix just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 40 minutes and up to 2 days.

  2. For Filling: Position rack in center of oven and preheat to 375 degrees. Roll out dough between 2 sheets of parchment paper to 12-inch round. Remove top sheet of parchment and transfer dough, with bottom parchment, to rimmed baking sheet.

  3. Place pear slices, 1 tablespoon sugar, and flour in large bowl; toss to combine. Spoon pear mixture into center of dough, leaving 1 1/2-inch border. Using parchment as aid, fold up outer edge of dough over edge of filling. Bake until pears are tender, about 20 minutes.

  4. Meanwhile, boil 1 cup wine, 1/2 cup water, and remaining 1/2 cup sugar in medium saucepan until syrup is reduced to 1/2 cup, about 10 minutes.

  5. Reduce oven temperature to 325 degrees. Drizzle half of syrup over filling. Continue baking tart until juices are bubbling thickly, about 20 minutes. Cool.

  6. Whisk 2 tablespoons wine into remaining syrup. Cut tart into wedges. Drizzle with syrup. Serve with ice cream.

  7. This recipe yields 6 to 8 servings.


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