Rustic Pear Tart with Late-Harvest Riesling

Ingredients

• 1 tablespoon flour 
• 3 large anjou pear cored ripe peeled thinly sliced
• 1 large egg yolk 
• 1 cup mirin sweet
• 0.5 teaspoon salt 
• 1 tablespoon sugar 
• 10 tablespoons butter unsalted chilled cut into pieces ()
• 8 servings whipped cream 
• 0.5 cup water 

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven
• whisk

Directions

1. Blend flour, sugar, and salt in processor until combined.
2. Add butter; using on/off turns, cut in until mixture resembles coarse meal.
3. 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.
4. Position rack in center of oven and preheat to 375°F.
5. Roll out dough between 2 sheets of parchment paper to 12-inch round.
6. Remove top sheet of parchment and transfer dough, with bottom parchment, to rimmed baking sheet.
7. 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.
8. Bake until pears are tender, about 20 minutes.
9. 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.
10. Reduce oven temperature to 325°F.
11. Drizzle half of syrup over filling. Continue baking tart until juices are bubbling thickly, about 20 minutes. Cool.
12. Whisk 2 tablespoons wine into remaining syrup.
13. Cut tart into wedges.
14. Drizzle with syrup.
15. Serve with ice cream.