Rustic Pear Tart With Late-Harvest Riesling

Recipe Ingredients

		Crust
1 1/2 cups	93g / 3.3oz	All-purpose flour
3 tablespoons	45ml	Sugar
1/2 teaspoon	2.5ml	Salt
10 tablespoons	150ml	Chilled unsalted butter - (1 1/4 sticks) - cut into pieces
1 tablespoon	15ml	Egg yolk (large)
1 tablespoon	15ml	Late-harvest Riesling
		= (or other sweet white dessert wine)
		Filling
3		Ripe Anjou pears - peeled, cored, (large)
		And thinly sliced
1 tablespoon	15ml	Sugar - plus
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	All-purpose flour
1 cup	237ml	Late-harvest Riesling - plus
2 tablespoons	30ml	Late-harvest Riesling
		= (or other sweet white dessert wine)
1/2 cup	118ml	Water
		Vanilla ice cream - for serving

Recipe Instructions

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.

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.

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.

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.

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

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

This recipe yields 6 to 8 servings.

Source:
Bon Appetit, October 2002

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