Oh Yum Yum, Pear Tartlets

These Pear Tartlets, with their sweet and spiced pears atop a buttery crust, elegantly complement our Late Harvest Sauvignon Blanc. The dessert's fruity and cinnamon notes harmonize with the wine's honeyed sweetness, while its crisp pastry contrasts the wine's rich, luscious texture.

________________

COOKING TIME: 55 minutes

(30 minutes for chilling the pastry and 25 minutes for baking)

PAIRED WINES: Late Harvest Sauvignon Blanc

SERVINGS: 6-8 people

INGREDIENTS

For the Pastry:

• 1 1/4 cups all-purpose flour

• 1/2 cup unsalted butter, chilled and diced

• 1/4 cup sugar

• 1 egg yolk

• A pinch of salt

For the Filling:

• 4 ripe pears, peeled, cored, and thinly sliced

• 2 tablespoons lemon juice

• 1/4 cup brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 cup apricot jam, for glaze

DIRECTIONS

1.     Make the Pastry:

• In a bowl, combine flour, sugar, and salt.

• Add the chilled butter and rub it into the flour mixture until it resembles coarse breadcrumbs.

• Mix in the egg yolk and a little cold water if needed, to form a soft dough.

• Wrap in plastic and chill for 30 minutes.

2.     Preheat Oven:

• Preheat your oven to 375°F (190°C).

3.     Prepare the Filling:

• Toss the pear slices in lemon juice, brown sugar, cinnamon, and nutmeg.

4.     Assemble the Tartlets:

• Roll out the pastry on a lightly floured surface and cut into rounds to fit tartlet pans.

• Place the pastry rounds in tartlet pans and prick the bottoms with a fork.

• Arrange the spiced pear slices on top of the pastry.

5.     Bake:

• Bake for 20-25 minutes or until the pastry is golden and pears are tender.

• Warm the apricot jam and brush over the tartlets for a glossy finish.

6.     Serve:

• Allow to cool slightly before serving.