Is there anything cozier than the smell of a spiced pear tart baking in the oven? We’ve matched this quintessential fall dessert with our opulent Estate Pinot Noir. The natural sweetness of the pears and the warmth of almonds and baking spice play beautifully with the wine’s rich fruit and earthy undertones.
Serves:6-8
For the crust:
For the filling:
1) Make the Crust: In a food processor, combine the flour, ground almonds, sugar, and salt. Pulse a few times to combine. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again. Gradually add cold water, 1 tablespoon at a time, until the dough just comes together. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
2) Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the pear slices, honey, cinnamon, nutmeg, and ginger. Sauté for 5-7 minutes, until the pears soften and start to caramelize. Remove from heat and let cool slightly.
3) Assemble the Tart: Preheat the oven to 375°F. Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Gently press the dough into the pan and trim any excess. Sprinkle the almond flour evenly across the bottom of the tart crust.
4) Bake the Tart: Arrange the spiced pear slices in a circular pattern over the almond flour. Drizzle any leftover juices from the pan over the pears. Bake for 30-35 minutes, until the crust is golden and the pears are soft. During the last 5 minutes of baking, sprinkle the sliced almonds over the tart for added crunch.
5) Serve: Let the tart cool slightly before serving. The warm spices, honeyed pears, and almond crust pair beautifully with the earthy, fruity notes of Domaine Carneros Estate Pinot Noir.
