Ingredients

For Crust:-
1. Late harvest Riesling or other sweet white dessert wine (1tbsp)
2. egg yolks (1large)
3. chilled unsalted butter, cut into pieces (10tbsp)
4. salt (1/2tsp)
5. sugar (3tbsp)
6. all purpose flour (1 1/2c)

For Filling:-
1. All purpose flour (1tbsp)
2. sugar (1tbsp + 1/2c)
3. ripe pears, peeled, cored and thinly sliced (3large)
4. water (1/2c)
5. late harvest Riesling or other sweet white dessert wine (1c + 2tbsp)
6. vanilla ice- cream
7. parchment sheets (2)

Method of preparation:-
1. Take a food processor, add flour, salt and sugar in it. Blend this mixture until it gets mixed properly. Add butter in it, using on/off turns, cut in until the mixture looks like coarse meal.

2. Then add wine and egg yolk, using on/off turns, mix it until the mixture becomes moist. Knead the dough to make a ball and then flatten it and wrap in plastic sheet and then keep it to chill for about 40 minutes ti 2 days.

3. For filling; place a rack in the center of oven and heat the oven to 375 degrees F. Take 2 parchment sheets; roll the dough between these sheets to 12- inch round. Remove the top parchment sheet and then place the dough with bottom parchment to baking sheet.

4. Take a large bowl, add flour, 1 tablespoon of sugar and pear slices in it and mix the ingredients. Then place the pear mixture with spoon into the center of dough by leaving 1 ½ inch border.

5. Place the baking sheet in oven and bake it for about 20 minutes at 375 degrees F until the pears get soft. Take a saucepan of medium size, add ½ cup of water, 1 cup of wine and ½ cup of rest of the sugar in it.

6. Keep this mixture to boil for about 10 minutes until it gets reduced to ½ cup. Now turn down the temperature of oven to 325 degrees F . Sprinkle half of the syrup over filling. Again bake the tart for about 20 minutes until the juices gets bubbling.

7. Mix 2 tablespoon of wine into the rest of the syrup and then cut the tart into wedges. Sprinkle syrup over it and then serve it with ice-cream.

Number of servings – 6 to 8