Rustic Pear Tart with Firestone Vineyard Late-Harvest Riesling

Servings: Makes 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 Firestone Vineyard late-harvest Riesling

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 Firestone Vineyard late-harvest Riesling
1/2 cup water

Vanilla Ice Cream

PREPARATION:

For crust:
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.

For filling:
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. Cool.

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