Red Wine and Pear Brioche Tart

Great Brioche Tart

• Ready In: 2 hrs
• 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

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.