Rustic Pear Tart with Late-Harvest Riesling
A elegant French-style fruit tart featuring tender Anjou pears nestled in a buttery pastry crust, enhanced with late-harvest Riesling wine and served with a sweet wine reduction syrup and vanilla ice cream.
Ingredients
- •1½ cups all purpose flour
- •3 tablespoons sugar
- •½ teaspoon salt
- •10 tablespoons chilled unsalted butter
- •1 large egg yolk
- •1 tablespoon late-harvest Riesling
- •3 large Anjou pears
- •½ cup sugar
- •1 tablespoon all purpose flour
- •1⅛ cup late-harvest Riesling
- •½ cup water
- •1 pint vanilla ice cream
Cooking Instructions
- 1.
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.
45 min
- 2.
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.
35 min
- 3.
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.
10 min
- 4.
Reduce oven temperature to 325°F. Drizzle half of syrup over filling. Continue baking tart until juices are bubbling thickly, about 20 minutes. Cool.
20 min
- 5.
Whisk 2 tablespoons wine into remaining syrup. Cut tart into wedges. Drizzle with syrup. Serve with ice cream.
5 min
