Ingredients

• 3 cups Dry Red Wine (710 mL)
• 1 cup Water (237 mL)
• ⅔ cup Sugar (128 g)
• 3 strips Orange Zest
• 1 Cinnamon Stick
• 1 sprig Rosemary
• ½ Vanilla Bean
• 4 Whole Cloves
• 3 whole Allspice
• 2 medium, firm Bartlett Pears, peeled, halved, and cored (741 g)

• 1 cup Almond Flour spooned and leveled (99 g)
• 1 cup Gluten Free 1-to-1 Baking Flour spooned and leveled (148 g)
• 2 Tbsp Sugar
• ½ tsp Cardamom
• 1 tsp Almond Extract
• ½ tsp Sea Salt
• ½ cup unsalted Butter, cold and cut into ½-inch cubes (114 g)
• 3 Tbsp ice cold water (44 mL)

• ¼ cup Heavy Whipping Cream (59 mL)
• ⅓ cup Mascarpone (90 g)
• 1 Egg (56 g)
• ¼ cup Powdered Sugar
• ¼ tsp Cardamom
• ½ tsp vanilla paste
• 1 Tbsp rum (15 mL) optional

• 1 Tbsp Sparkling Sugar

Instructions

1. Add all ingredients (excluding the pears) to a 4-quart pot placed over medium-high heat. Bring to a boil, then immediately reduce to a simmer and add pears. Let simmer until pears are tender but still hold their shape, about 15-20 minutes, being sure to flip the pears halfway through the poaching process. Remove from heat and let sit until ready to assemble the tart.

1. In the bowl of a stand mixer fitted with the paddle attachment, add the flours, sugar, cardamom, almond extract and salt. Turn the mixer to low to combine. Scatter the chilled butter over the flour mixture and turn to medium-low. Mix until the butter becomes the size of small peas, then slowly stream in the cold water. Once water is added, turn off the mixer. Remove the dough from the mixer and knead together until dough sticks together and is smooth enough to form into a disk. Wrap dough in plastic wrap and place in the fridge to rest for at least 15 minutes.
2. Preheat oven to 375°F. Working with small chunks of dough at a time, press the dough evenly into the tart pan. Prick the base of the crust generously with a fork, line with parchment paper and fill with dried beans, rice or pie weights. Bake the crust for 15 minutes, or until the crust is light brown around the edges. Remove the weights and parchment paper and bake for another 10-12 minutes, or until an even light brown. Remove the crust from the oven and place on a cooling rack. Reduce oven temperature to 350°F.

1. Add all ingredients into a medium bowl and whisk until smooth. Slice each pear in half lengthwise, then into ½-inch slices. Set aside.

1. Fill tart crust with mascarpone filling and smooth evenly. Starting at one end, carefully lay pears as close as possible to each other. (TIP: Since pears are thicker on one side than the other, alternate the direction of the slices for best fit and presentation, and choose the pear slices that fit best with the width of the tart pan. (Save leftover pear slices to top your oatmeal, or add to ice cream!)
2. Sprinkle the top of the tart with 1 tablespoon sparkling sugar.
3. Bake until the custard has puffed and set, 35-40 minutes. Remove from oven and let cool on a baking rack for 10 minutes. Then remove the sides of the pan and let the tart cool to room temperature. Cut into slices and serve at room temperature or chilled with whipped cream.