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1
Blend flour, sugar, and salt in processor until combined.
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2
Add butter; using on/off turns, cut in until mixture resembles coarse meal.
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3
Add egg yolk and wine; using on/off turns, mix just until moist clumps form.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic and chill at least 40 minutes and up to 2 days.
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6
Position rack in center of oven and preheat to 375F.
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7
Roll out dough between 2 sheets of parchment paper to 12-inch round.
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8
Remove top sheet of parchment and transfer dough, with bottom parchment, to rimmed baking sheet.
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9
Place pear slices, 1 tablespoon sugar, and flour in large bowl; toss to combine.
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10
Spoon pear mixture into center of dough, leaving 1 1/2-inch border.
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11
Using parchment as aid, fold up outer edge of dough over edge of filling.
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12
Bake until pears are tender, about 20 minutes.
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13
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.
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14
Reduce oven temperature to 325F.
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15
Drizzle half of syrup over filling.
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16
Continue baking tart until juices are bubbling thickly, about 20 minutes.
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17
Cool.
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18
Whisk 2 tablespoons wine into remaining syrup.
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19
Cut tart into wedges.
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20
Drizzle with syrup.
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21
Serve with ice cream.
