Moscato Baked Pear Tart
Pairs well with Woodbridge by Robert Mondavi Moscato
Prep: 1-1/2 hours Bake: 45 minutes
Makes 1 tart
For the crust:
1 1/4 cup flour
3 Tbsp refined sugar, divided
1/4 tsp salt
9 Tbsp cold unsalted butter, cubed into 1/4-inch pieces, divided
2 Tbsp ice water
2 Tbsp apple cider vinegar
1 egg, beaten
5 Bartlett pears, peeled and cut into 1/4-inch pieces
1 bottle Woodbridge by Robert Mondavi Moscato
1/4 cup Grade A maple syrup
1 stick cinnamon
1/2 cup dry sour cherries (optional)
Parchment paper, cut in circle size of your pan, with a second 2-inch hole cut in center
For crust, sift flour, 1 tablespoon sugar and salt in bowl of food processor. Add 8 tablespoons butter, water and vinegar; pulse in food processor until dough flakes into small pea-shaped pieces. Remove dough to large piece of plastic wrap; form into ball. (The dough will look dry in food processor, but will come together when shaped.) Wrap dough ball in plastic wrap. Refrigerate at least 1 hour.
Meanwhile, place pears in large saucepan. Add Moscato, maple syrup and cinnamon stick. Cover with parchment paper circle to prevent pears from rising to the top. Bring to a simmer of medium-low heat; cook 10 minutes. Add dried cherries, if desired. Remove from heat; cool 10 minutes. Strain off liquid.
Preheat oven to 350F.
Remove dough from refrigerator; roll out to 12-inch circle on floured surface. Transfer dough to parchment paper-lined baking sheet. Place pears in pinwheel shape, starting at the center and working out. Add cherries. Leave about 1-1/2 inches around the edges. Fold edges of dough over to enclose filling, pleating every 1-1/2 inches. Brush egg on folded edges of dough; dust edges and center with remaining 2 tablespoons sugar. Scatter remaining 1 tablespoon butter over tart before baking. Bake 45 minutes.
Cook slightly; serve with vanilla bean ice cream.