Rustic Pear Tart With Riesling

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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 or 1 tablespoon other white sweet dessert
• 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
• 2 tablespoons riesling
• 1/2 cup water

Recipe

• 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 ; 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 , 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 into remaining syrup. cut tart into wedges. drizzle with syrup.
• 8 serve with ice cream.