Red Wine and Pear Brioche Tart

  1. Butter 9-inch springform pan.
  2. Mix flour, sugar, yeast and salt in processor.
  3. Add butter; using on/off turns, blend until butter is reduced to pea-size pieces.
  4. Add eggs and milk.
  5. Using on/off turns, blend until sticky dough forms.
  6. Using buttered fingertips, press dough onto pan bottom.
  7. Cover with plastic.
  8. Let dough rise in warm draft-free area until doubled in volume, about 1 3/4 hours.
  9. Stir wine and 3/4 cup sugar in medium saucepan over medium-high heat until sugar dissolves and mixture boils.
  10. Add pears.
  11. Reduce heat to medium-low; simmer until pears are tender, about 8 minutes.
  12. Cool mixture 30 minutes.
  13. Using slotted spoon, transfer pears to plate.
  14. Boil wine syrup in pan until reduced to 1 cup, about 4 minutes.
  15. Mix cornstarch and 1 teaspoon water in small bowl; stir into wine syrup.
  16. Cook until syrup thickens and boils, whisking occasionally, about 1 minute longer.
  17. Set sauce aside.
  18. Position rack in top third of oven; preheat to 400F.
  19. Starting at edge of pan and leaving 1/2-inch plain border, arrange pear slices close together in concentric circles on dough.
  20. Sprinkle pears and dough edge with 2 tablespoons sugar.
  21. Bake tart until edge is brown, pears are tender and crust is cooked through, about 30 minutes.
  22. Transfer to rack; release pan sides.
  23. Cool at least 15 minutes.
  24. Cut tart into wedges; place on plates.
  25. Serve with sauce and creme fraiche.

flour, sugar, yeast, salt, butter, eggs, milk, red wine, sugar, quarter, cornstarch, water, creme fraiche

Taken from www.epicurious.com/recipes/food/views/red-wine-and-pear-brioche-tart-104047 (may not work)

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