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Recipes

Rustic Pear Tart with Late-Harvest Riesling

By Jeanne Thiel KelleyPhotography by Mark Thomas

Recipe information

  • Yield

    6 to 8 Servings

Ingredients

CRUST

1

1/2 cups all purpose flour

3

tablespoons sugar

1

/2 teaspoon salt

10

tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces

1

large egg yolk

1

tablespoon late-harvest Riesling or other sweet white dessert wine

FILLING

3

large ripe Anjou pears, peeled, cored, thinly sliced

1

tablespoon plus 1/2 cup sugar

1

tablespoon all purpose flour

1

cup plus 2 tablespoons late-harvest Riesling or other sweet white dessert wine

1

/2 cup water

Vanilla ice cream

Need to make a substitution?

Preparation

  1. CRUST

    Step 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.

  2. FILLING

    Step 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.

    Step 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.

    Step 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.

    Step 5

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

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