Ingredients
For Crust:- Late harvest Riesling or other sweet white dessert wine (1tbsp), egg yolks (1large), chilled unsalted butter, cut into pieces (10tbsp), salt (1/2tsp), sugar (3tbsp), all purpose flour (1 1/2c).
For Filling:- All purpose flour (1tbsp), sugar (1tbsp + 1/2c), ripe pears, peeled, cored and thinly sliced (3large), water (1/2c), late harvest Riesling or other sweet white dessert wine (1c + 2tbsp) and vanilla ice- cream.

Method of preparation:-
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. 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.
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. 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. 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. 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. 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