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Categories:
flour sugar salt butter egg yolk late-harvest riesling pears sugar flour late-harvest riesling water vanilla ice cream
Viewed: 52 - Published at: 8 years agoIngredients
- 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
- 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
Method
- 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.
- Position rack in center of oven and preheat to 375F.
- 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 325F.
- 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.
