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Author: Bob and Robin Young Source: Janet Hedstrom - Chateau Ste. Michelle Winery
The basic rule of thumb for pairing late-harvest dessert wines with food is that the wine should be sweeter than the dessert. In general, the best pairings for our sweet wines are fresh fruits, fruit-based desserts (tarts, compotes, etc.), custards (e.g., crème brulee) and cookies. Of course, these sweet nectars are always delicious on their own. Wine Recommendations: CSM Eroica Riesling Ice or CSM Late Harvest Riesling or CSM Chenin Blanc Ice Wine.
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| Recipe Type |
| Dessert |
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| Ingredients - Tart Dough |
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| ½ lbs |
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unsalted Butter, slightly softened |
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| 1 |
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Egg |
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| 1/3 c |
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Sugar |
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| 1 t |
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Vanilla |
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| ½ t |
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Lemon zest |
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| 2 c |
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Pastry flour |
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| ¼ t |
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Nutmeg, fresh ground |
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| 1 pinch |
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Salt |
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| Ingredients - Frangipane |
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| 6 oz |
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Almond paste, room temperature |
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| ¾ c |
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Sugar + 2 T |
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| 6 oz |
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Butter, room temperature |
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| 4 lg |
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Eggs, room temperature |
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| ¾ c |
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All-Purpose flour |
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| 1 pinch |
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Salt |
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| 4 ripe |
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Pears, peeled and sliced in to thin slices or diced |
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Apple jelly or Apricot jam |
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| ¾ c |
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sliced Almonds, lightly toasted |
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| Tart Dough |
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Beat butter and sugar in the bowl of mixer with a paddle just until smooth. Add the egg, vanilla and lemon zest, again mix to combine. Add the flour, nutmeg, and salt, beat just until the mixer forms a dough. Remove from the bowl, flatten into a disk, and wrap with plastic. Refrigerate for at least 1 hour. Roll out to fit a 12" tart pan with removable bottom. Refrigerate for 30 minutes, then line with foil and place dried beans or baking beans to fill. Bake at 350° F for about 5-6 minutes, until the edges start to lightly brown. Remove the beans and foil, and bake about 3-4 minutes more, until the bottom is set and slightly browned. The dough may puff up, poke with a knife to release the steam. Remove and cool slightly. |
| Frangipane |
| 1 |
Soften the almond paste and butter separately in the microwave or leave at room temperature. Place the butter, sugar, and almond paste in the bowl of an electric mixer. Using a paddle, beat on medium high speed until light and fluffy, about 3-4 minutes. Add the eggs and vanilla, mix until combined. Add the flour and salt, mix until just combined. |
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Spread the frangipane in the bottom of the pre-baked tart shell. Press the sliced pears into the frangipane in concentric circles. Bake at 350° F until golden brown and completely set in the center, about 50 minutes. Do not use a drip pan. Cool 30 minutes and brush the top with heated apple jelly or apricot jam and sprinkle with toasted almonds. |
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| Servings: 8 |
| Preparation time: 40 minutes |
| Cooking time: 30 minutes |
| Ready in: 1 hour and 30 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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