Red Wine and Pear Brioche Tart

Name: Red Wine and Pear Brioche Tart
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 6-8 serving(s)
Ingredients: 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

Submitted by Ashley U

"Great Brioche Tart"

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Ready In:: 2hrs
Ingredients:: 14
Serves:: 6-8

ingredients

Brioche Crust
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
Filling and Sauce
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

directions

Butter a 9-inch springform pan.
Mix flour, sugar, yeast and salt in processor.
Add butter; mix until butter is reduced to pea size pieces.
Add eggs and milk until well mixed.
Using buttered fingertips, press dough into pan bottom.
Cover with plastic.
Let dough rise for about 1 3/4 hours.
Stir wine and sugar in medium saucepan over medium-high heat until sugar dissolves and mixture boils.
Add pears.
Reduce heat to medium-low; simmer until pears are tender, about 8 minutes.
Cool mixture for 30 minutes.
Transfer pears to a plate.
Boil wine syrup in pan until reduced to 1 cup, for about 4 minutes.
Mix cornstarch and water in a small bowl.
Stir into wine syrup.
Whisk occasionally, cook until syrup thickens and boils.
Set sauce aside.
Preheat oven to 400°F.
Starting at edge of pan and leaving 1/2-inch plain border, arrange pear slices close together in concentric circles on dough.
Sprinkle pears and dough edge with 2 tablespoons sugar.
Bake tart until edge is brown, pears are tender and crust is cooked through, for 30 minutes.
Cool at least 15 minutes.

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RECIPE SUBMITTED BY

Ashley U

Bellingham, WA

I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.

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