Red Wine And Pear Brioche Tart

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 cups flour
• 3 tablespoons sugar
• 2 teaspoons dry yeast
• 3/4 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 2 large eggs
• 2 tablespoons whole milk
• 1 3/4 cups dry red wine
• 3/4 cup sugar
• 2 tablespoons sugar
• 3 medium bosc pears, peeled, quartered, cored, each quarter cut into 3 wedges
• 1 teaspoon cornstarch
• 1 teaspoon water
• sour cream

Recipe

• 1 butter a 9-inch springform pan.
• 2 mix flour, sugar, yeast and salt in processor.
• 3 add butter; mix until butter is reduced to pea size pieces.
• 4 add eggs and milk until well mixed.
• 5 using buttered fingertips, press dough into pan bottom.
• 6 cover with plastic.
• 7 let dough rise for about 1 3/4 hours.
• 8 stir wine and sugar in medium saucepan over medium-high heat until sugar dissolves and mixture boils.
• 9 add pears.
• 10 reduce heat to medium-low; simmer until pears are tender, about 8 minutes.
• 11 cool mixture for 30 minutes.
• 12 transfer pears to a plate.
• 13 boil wine syrup in pan until reduced to 1 cup, for about 4 minutes.
• 14 mix cornstarch and water in a small bowl.
• 15 stir into wine syrup.
• 16 whisk occasionally, cook until syrup thickens and boils.
• 17 set sauce aside.
• 18 preheat oven to 400°f.
• 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, for 30 minutes.
• 22 cool at least 15 minutes.