Rustic Pear Tart with Late-Harvest Riesling
Rustic Pear Tart with Late-Harvest Riesling is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Blend flour, sugar, and salt in processor until combined.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlend 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 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.
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°F.
Drizzle half of syrup over filling.
Continue baking tart until juices are bubbling thickly, about 20 minutes.
Whisk 2 tablespoons wine into remaining syrup.
Cut tart into wedges.
Drizzle with syrup.
Serve with ice cream.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.