Rustic Pear Tart With Riesling |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 8 |
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Ingredients:
1 1/2 cups all-purpose flour |
3 tablespoons sugar |
1/2 teaspoon salt |
1 1/4 cups unsalted butter, chilled and cut into pieces |
1 large egg yolk |
1 tablespoon late-harvest riesling wine or 1 tablespoon other white sweet dessert wine |
3 large pears, ripe, peeled, cored, thinly sliced (d'anjou) |
1 tablespoon sugar |
1/2 cup sugar |
1 tablespoon all-purpose flour |
1 cup riesling wine |
2 tablespoons riesling wine |
1/2 cup water |
Directions:
1. FOR CRUST:
2. 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.
3. FOR FILLING:
4. Position rack in center of oven and preheat to 375°F 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. 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.
5. 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.
6. Reduce oven temperature to 325°F Drizzle half of syrup over filling. Continue baking tart until juices are bubbling thickly, about 20 minutes. Cool.
7. Whisk 2 tablespoons wine into remaining syrup. Cut tart into wedges. Drizzle with syrup.
8. Serve with ice cream.
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