Rustic Pear Tart Recipe: A Wine-Lovers Delight
Greetings fellow food enthusiasts! Are you a pastry lover looking to add a rustic yet elegant dessert to your repertoire of baked goods? Look no further than this delectable Rustic Pear Tart with Riesling recipe! This tantalizing treat is perfect for anyone who loves the natural sweetness of ripe pears combined with the crisp acidity of Riesling wine.
This recipe is courtesy of Ellie Krieger, a renowned chef known for creating healthy and delicious culinary creations. In this particular recipe, she shows us how to marry classic French baking techniques with the refreshing flavors of pears and riesling wine.
With just a few simple ingredients such as all-purpose flour, unsalted butter, ripe pears, and late harvest Riesling wine, you can create a mouth-watering dessert that will impress any gourmet palate. So join me on this gastronomic adventure and discover what makes this Rustic Pear Tart with Riesling recipe so special!
Why You’ll Love This Recipe
Looking for a delicious and easy-to-make dessert that will impress your guests? Look no further than this Rustic Pear Tart with Riesling Recipe! Here are just a few reasons why you’re going to love this recipe.
Firstly, it’s incredibly versatile. You can make it with a variety of pears, including Anjou, Bosc, or even Bartlett. You can also use different types of wine, but we highly recommend using a Riesling. The late harvest Riesling adds a subtle sweetness that perfectly complements the tartness of the pears.
Secondly, this recipe is rustic in all the right ways. With a free-form crust and sliced pears arranged in an artful pattern, it looks like something you’d find at a quaint French bakery. But don’t let its rustic appearance fool you – it tastes absolutely delicious.
Thirdly, this recipe is surprisingly easy to make. You don’t need any special equipment or skills – just some basic ingredients (that you probably already have on hand) and some patience as the tart bakes to golden perfection in the oven.
Finally, this Rustic Pear Tart with Riesling Recipe is perfect for any occasion. Whether you’re hosting a dinner party or want to impress your loved ones with your baking skills, this tart is sure to be a hit.
So what are you waiting for? Get out your apron and start baking! Trust us, once you take a bite of this scrumptious deliciousness, you won’t regret it.
Ingredient List
Here is a list of the ingredients you’ll need to make this delicious Rustic Pear Tart with Riesling:
- 1/4 cup ice cold water
- 1/4 cup Riesling wine, plus more for brushing on crust
- 1 and 1/4 cups all-purpose flour
- 2 tablespoons sugar, plus more for sprinkling on top of tart
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
- 3 ripe pears, peeled, cored, and sliced 1/4-inch thick
- 1 tablespoon sugar + 1 tablespoon all-purpose flour for tossing with the pears
- Pastry cream or whipped cream (optional), for serving
This recipe uses Riesling wine in both the crust and filling to give it a unique flavor. You can use a late harvest Riesling which has a more concentrated fruity flavor that works well with the tangy pears. Make sure your butter is cold and cut into small cubes to make the dough tender and flakey. Lastly, feel free to add a dollop of whipped cream or pastry cream on top of each slice for an extra touch of sweet decadence!
The Recipe How-To
Now that we have all our ingredients ready, it’s time to make this rustic pear tart with riesling. Here are the step-by-step instructions for making this delicious dessert:
Step 1: Make the Dough
In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tbsp of sugar, and a pinch of salt. Then add 1 stick (1/2 cup) of cold unsalted butter, cut into small pieces. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse sand.
Gradually add in 4-6 tbsp of cold water, one spoonful at a time, until the dough forms into a ball. Be careful not to overwork it! Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Fruit Filling
While the dough is chilling, it’s time to prepare the pears. Peel and core cut 5-6 ripe medium-sized pears – Bosc or best anjou pears work well for this recipe – and then slice them thinly.
In a large bowl, toss the pear slices with 1 tablespoon of sugar and 1 tablespoon of all-purpose flour.
Step 3: Assemble and Bake
Preheat your oven to 400°F. Roll out the chilled dough on a floured surface into a rough circle. Place pear slices in the center of the dough circle, leaving about an inch or two around the edges blank.
Fold up the edges around the filling towards the center of the tart, overlapping them slightly as you go. Brush with an egg wash (made by whisking one egg with one tablespoon of water), sprinkle sugar over everything generously.
Bake for about 35-40 minutes until golden brown and crisp.
Step 4: Serve and Enjoy
Let the rustic pear tart cool for a few minutes before slicing it up and serving. This dessert is great on its own, or you can serve it with whipped cream or ice cream. A glass of late harvest riesling or sweet dessert wine like a riesling pear will make this dessert a truly memorable treat.
Substitutions and Variations
While the rustic pear tart with Riesling is already a delicious dessert on its own, there are additional variations and substitutions that can be made for a unique twist on this classic. Here are some options to try out:
– Different types of pears: While Anjou pears have a firm texture, Bosc pears have an almost buttery texture and might work better for some preferences. Alternatively, try mixing different types of pears to create a blend of flavors.
– Wine swaps: If Riesling isn’t available, other sweet dessert wines can also be used, such as a late harvest Sauvignon Blanc or Chenin Blanc.
– Butter substitutes: For those who prefer vegan or dairy-free options, swapping out the unsalted butter for coconut oil or vegan butter will work fine.
– Pie crusts or puff pastry: Instead of making the crust from scratch, swap it for pre-made pie crusts or puff pastry to cut down on prep time.
– Spices: Adding warming spices like cinnamon or mace can help bring out the sweetness in the pears and complement the Riesling wine.
– Fruit variations: Take the recipe in a different direction and add sliced apples alongside the pear slices for a rustic pear apple galette. Caramelized pear pastry cream tart is another rich and decadent variation that offers a twist on the classic pear tart.
No matter which substitution or variation is chosen, remember to adjust baking times accordingly and prepare according to package instructions if using pre-made crusts.
Serving and Pairing
This Rustic Pear Tart with Riesling is an exquisite dessert that pairs perfectly with a glass of sweet dessert wine, such as late harvest Riesling. The tart’s buttery and flaky crust complements the tender and juicy slices of pear, creating a harmonious balance of flavors and textures.
To serve this pear tart, let it cool for about 10-15 minutes before slicing it into portions. You can dust some powdered sugar on top or serve it with caramel sauce for an extra decadent touch. When paired with a glass of chilled Riesling, this rustic pear tart makes for a lovely after-dinner treat or a delightful addition to any gathering.
If you’re looking for additional serving suggestions, you can try topping the tart with whipped cream or vanilla ice cream. The subtle sweetness of the cream and the tartness of the pears create an irresistible combination that your guests won’t be able to resist.
Moreover, if you’re wondering what dishes pair well with this rustic pear tart, you can consider serving it alongside some savory or salty snacks such as cheese and crackers. This pairing creates a delicious contrast of flavors and balances out the sweetness of the tart perfectly.
Overall, this rustic pear tart is a versatile dessert that can be served on various occasions. Whether you’re hosting a party, having friends over or just indulging in something sweet after a long day of work, this recipe offers something unique and special that will leave everyone wanting more.
Make-Ahead, Storing and Reheating
This rustic pear tart with Riesling is truly a treat that can be prepared ahead of time and can also be stored in the fridge for days. To make the most of this pastry, refrigerate it for at least 30 minutes before baking, especially if you are using fresh pears rather than canned ones.
If you know you’re going to be serving it within a day or two, you can go ahead and bake it and leave it at room temperature in a covered container for storing. When it comes time to serve, simply reheat it briefly in the oven until it is warm and flaky again. If you want to store it for a longer period of time, consider freezing: once cooled, wrap the baked pear tart securely in plastic wrap, place it in an airtight container, and freeze.
When reheating from frozen, just defrost on the countertop or in the fridge before warming in the oven. Alternatively, if you are short on time and need to reheat individual slices quickly, pop them into the microwave for a few seconds on high heat.
One thing worth noting about this recipe is that because there is alcohol present – both in the form of Riesling wine and late-harvest wine – the tart will keep for several days without going bad or losing its flavor. However, if you prefer a dessert without alcohol content or simply do not have any on hand, there are plenty of substitutions that can be made to achieve similar results.
Tips for Perfect Results
When it comes to making a Rustic Pear Tart With Riesling, a few tips can make a huge difference in the final outcome. Here are some tips that I have discovered through my years of baking experience.
Firstly, when making the dough, make sure to refrigerate it for at least 30 minutes before rolling it out. This will allow the gluten in the flour to relax, which will make rolling out the dough easier and prevent it from shrinking during baking.
Secondly, always use ripe pears. The texture and flavor of ripe pears are essential for this recipe. You can either use Anjou or Bosc pears because they hold their shape well after baking.
Additionally, sprinkle sugar and flour mixture over the pear slices before placing them on top of the dough to prevent a soggy crust. This creates a barrier between the moisture from the pear and the dough.
It is also important to slice the pears evenly to ensure that they cook evenly in the oven. For this reason, I recommend using a mandolin slicer or a sharp knife to slice them thinly.
For a twist, try adding mace spice instead of cinnamon as it pairs well with Riesling wine and enhances the pear flavor. If Mace spice is not available then cinnamon works just as well
Finally, when baking, you should bake the tart on the middle rack of your oven to promote even browning. At half of the baking time rotate your tart which ensures that it bakes uniformly.
By following these tips along with Ellie Krieger’s recipe method you will have delicious and perfect results for your Rustic Pear Tart With Riesling every time!
FAQ
As you start making this Rustic Pear Tart with Riesling recipe, you might face some questions about the process or the ingredients. To help with that, I’ve compiled some of the most common FAQs below. These will address some of the common issues faced while making a pear tart and help you achieve perfect results.
What wine goes with pear tart?
When selecting a pear to pair with a fruity red wine, it’s best to choose one that has a firm texture when it’s ripe. Some good options are Bosc, Conference, Winter Nellis, or Anjou pears. As for the wine, you don’t need to splurge on an expensive bottle. A merlot, pinot noir, or zinfandel will complement the pear nicely.
What kind of pears for pear tart?
When it comes to baking, Anjou pears are an excellent choice as they have a high heat tolerance, making them ideal for pies and tarts. Bosc pears, on the other hand, have an enticingly unique appearance with their oblong shape, slender elongated neck, and gracefully curved stem.
Bottom Line
In conclusion, this rustic pear tart with Riesling recipe is a delicious and impressive dessert that is perfect for any occasion. The combination of sweet caramelized pear slices, fragrant Riesling wine, and the buttery, flaky crust will leave your guests wanting more.
Furthermore, this recipe offers flexibility for substitutions and variations to cater to different preferences or dietary restrictions. You can swap regular pears for Bosc, Anjou or any other type of pear to give it a unique twist. Alternatively, you can also make an apple galette with the same recipe base and lemon juice instead of Riesling.
In order to achieve the perfect results in making the rustic pear tart with Riesling, some helpful tips are: using cold ingredients and refrigerating the dough for at least 30 minutes before baking. Also, pairing it with a glass of late harvest Riesling or a sweet dessert wine makes this treat well-rounded and enhances its flavors.
Lastly, if you have leftover tart, you can store it in an airtight container in the refrigerator for up to three days. It tastes best reheated in the oven, which will restore its crispy texture.
Overall, this recipe doesn’t disappoint when it comes to satisfying your sweet tooth cravings. So why not give it a try? Your family and friends will thank you for it!
Rustic Pear Tart With Riesling Recipe
Ingredients
CRUST
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/4 cups unsalted butter, chilled and cut into pieces
- 1 large egg yolk
- 1 tablespoon late-harvest riesling wine or 1 tablespoon other white sweet dessert wine
FILLING
- 3 large pears, ripe, peeled, cored, thinly sliced (d'Anjou)
- 1 tablespoon sugar
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1 cup riesling wine
- 2 tablespoons riesling wine
- 1/2 cup water
Instructions
- FOR CRUST:
- Blend flour, sugar, and salt in processor until combined. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add egg yolk and wine; using on/off turns, mix just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 40 minutes and up to 2 days.
- FOR FILLING:
- Position rack in center of oven and preheat to 375°F Roll out dough between 2 sheets of parchment paper to 12-inch round. Remove top sheet of parchment and transfer dough, with bottom parchment, to rimmed baking sheet. Place pear slices, 1 tablespoon sugar, and flour in large bowl; toss to combine. Spoon pear mixture into center of dough, leaving 1-1/2-inch border. Using parchment as aid, fold up outer edge of dough over edge of filling. Bake until pears are tender, about 20 minutes.
- Meanwhile, boil 1 cup wine, 1/2 cup water, and remaining 1/2 cup sugar in medium saucepan until syrup is reduced to 1/2 cup, about 10 minutes.
- Reduce oven temperature to 325°F Drizzle half of syrup over filling. Continue baking tart until juices are bubbling thickly, about 20 minutes. Cool.
- Whisk 2 tablespoons wine into remaining syrup. Cut tart into wedges. Drizzle with syrup.
- Serve with ice cream.