Red Wine and Pear Brioche Tart Recipe

Name: Red Wine and Pear Brioche Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2cups all purpose 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 plus 2 tablespoons sugar; 1 1/4 pounds Bosc pears (3 medium), peeled, quartered, cored, each quarter cut into 3 wedges; 1 teaspoon cornstarch; 1 teaspoon water; creme fraiche or sour cream

Servings: persons

1 1/2cups all purpose 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 plus 2 tablespoons sugar
1 1/4 pounds Bosc pears (3 medium), peeled, quartered, cored, each quarter cut into 3 wedges
1 teaspoon cornstarch
1 teaspoon water
creme fraiche or sour cream

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.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2cups all purpose flour, 3 tablespoons sugar, 2 teaspoons dry yeast, 3/4 teaspoon salt, and more.

Yes, Red Wine and Pear Brioche Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Wine and Pear Brioche Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions