Yield: Yields one 9-1/2- to 11-inch tart, plus enough dough for a second tart
Poaching pears in red wine gives them a gorgeous ruby hue for topping this ultimate fall tart. For best results, chill the filled tart before topping it with the fruit; otherwise, the filling may be too soft to hold the fruit up well.
This recipe makes enough dough for two tart crusts; use one now and freeze the other for a delicious tart in your future.
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