-
1
Butter 9-inch springform pan.
-
2
Mix flour, sugar, yeast and salt in processor.
-
3
Add butter; using on/off turns, blend until butter is reduced to pea-size pieces.
-
4
Add eggs and milk.
-
5
Using on/off turns, blend until sticky dough forms.
-
6
Using buttered fingertips, press dough onto pan bottom.
-
7
Cover with plastic.
-
8
Let dough rise in warm draft-free area until doubled in volume, about 1 3/4 hours.
-
9
Stir wine and 3/4 cup sugar in medium saucepan over medium-high heat until sugar dissolves and mixture boils.
-
10
Add pears.
-
11
Reduce heat to medium-low; simmer until pears are tender, about 8 minutes.
-
12
Cool mixture 30 minutes.
-
13
Using slotted spoon, transfer pears to plate.
-
14
Boil wine syrup in pan until reduced to 1 cup, about 4 minutes.
-
15
Mix cornstarch and 1 teaspoon water in small bowl; stir into wine syrup.
-
16
Cook until syrup thickens and boils, whisking occasionally, about 1 minute longer.
-
17
Set sauce aside.
-
18
Position rack in top third of oven; preheat to 400F.
-
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, about 30 minutes.
-
22
Transfer to rack; release pan sides.
-
23
Cool at least 15 minutes.
-
24
Cut tart into wedges; place on plates.
-
25
Serve with sauce and creme fraiche.
