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Tarta de Peras al Vino Tinto (red wine and pear tart)

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Wine with food Tarta de Peras al Vino Tinto with Rioja and vanilla ice cream on an autumnal garden table, walnuts and almonds on the side
06
Nov
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Dessert art for wine and food lovers

Wine with food means the successful combination of individual dessert art and authentically matched wine, creating moments of pleasure at the highest level. The Tarta de Peras al Vino Tinto combines fine pears poached in spicy red wine syrup with a crispy tart base and subtle nutty notes to create a sophisticated, aromatic dessert – perfect for special occasions and autumnal cuisine. The pears take on the ruby red color and spicy accents of Rioja, exude an elegant, sweet-tart aroma and harmonize with cinnamon, cloves and citrus. Wine and food become a sophisticated unit here, in which fruit, spice, caramel and fine roasted aromas interact. The tart is easy to prepare, remains succulent for a long time and provides an atmospheric end to any meal.

Ideal wine pairing: Rioja DOCa Tinto Dulce (sweet Tempranillo, Rioja, Spain)

The perfect wine to accompany the Tarta de Peras al Vino Tinto is a Rioja DOCa Tinto Dulce. This rare, sweet Tempranillo-based red wine reflects the fruit and spicy components of the tart – velvety berry notes underline the poached pears, mild tannins pick up the caramel and roasted aromas, while vanilla and fine, elegant spice correspond with the cinnamon and cloves of the dessert. Its moderate acidity provides balance, underlines the fresh mouthfeel and offers a perfect enjoyment experience in the glass. The harmonious interplay of aroma density, depth and sweetness creates a combination that unites dessert and wine into a total work of art.

Further wine recommendations for this dish

Porto Ruby DOC (Douro, Portugal)
The fruity, slightly spicy Ruby Port complements the sweet and fruity juiciness of the pears and harmonizes with the cinnamony spices. Its fine tannins and intense berry aromas carry the dessert structure, while the velvety sweetness elegantly combines the nutty components of the tart.

Tokaji Aszú 5 Puttonyos (Tokaj, Hungary)
Tokaji impresses with its concentrated fruit sweetness and fine acidity. The exotic accents of honey, apricot and citrus emphasize the complex spiciness of the tart, balance the sweetness of the red wine pears and bring a fresh, lively elegance to the pairing.

Banyuls Grand Cru AOC (Roussillon, France)
Banyuls is a sweet, mature red wine with hints of dried fruit, cocoa and spice. Its fine minerality and powerful fruit structure harmonize particularly well with the wintery aromas of the pear tart, emphasizing the roasted aromas and lending depth to the dessert.

Vin Santo del Chianti DOC (Tuscany, Italy)
Vin Santo offers almond, honey and dried fruit notes with a pronounced acidity that lend lightness and finesse to the dessert. Its silky texture picks up on the caramel note and adds an Italian accent for a festive finish.

Mosel Riesling Eiswein (Mosel, Germany)
Mosel Riesling Eiswein scores with brilliant acidity, concentrated fruit and freshness. The balance of sweetness and minerality complements the variety of flavors in the tart, highlighting the pears and providing a clear, elegant contrast to the spicy red wine notes.

The recipe:

Wein zum Essen Tarta de Peras al Vino Tinto mit Rioja und Vanilleeis auf herbstlichem Gartentisch, Walnüsse und Mandeln als Beilage

Tarta de Peras al Vino Tinto (Rotwein-Birnen-Tarte)

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Die Rotwein-Birnen-Tarte verbindet pochierte Birnen in aromatischem Rioja-Sirup mit einem knusprigen Mürbeteig und feiner Nussnote. Die Birnen werden mit Rotwein, Zimt, Nelken, Orange und Zucker weich gekocht, auf einen gebackenen Tarteboden gesetzt und mit Sirup und Mandelsplittern veredelt. Das Ergebnis ist ein saftig-kräftiges Herbstdessert, das sich einfach vorbereiten lässt und auch nach zwei Tagen noch aromatisch bleibt. Durch ihre elegante Optik und das raffinierte Geschmacksspiel ist diese Tarte ideal für festliche Anlässe.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert, Cake, Tart
Cuisine Spanish
Servings 2 Personen
Calories 480 kcal

Cooking utensils

  • 1 Tarteform
  • 1 Kleiner Topf
  • 1 Sieb
  • 1 Schneebesen
  • 1 Backpapier

Ingredients
  

Hauptzutaten

  • 2 feste Birnen z.B. Conference
  • 400 ml Rioja Tinto halbtrocken oder süß
  • 80 g Zucker
  • 1 Bio-Orange Schale & Saft
  • 1 Zimtstange
  • 2 Nelken
  • 1 EL Mandelstifte
  • 1 Prise Salz

Tarteboden

  • 130 g Mehl
  • 60 g kalte Butter
  • 1 EL Puderzucker
  • 1 Eigelb
  • 1 Prise Salz
  • 2 EL gemahlene Mandeln

Preparation
 

Birnen pochieren

  • Birnen schälen, halbieren und entkernen.
  • Wein, Zucker, Orangenabrieb, -saft, Zimtstange und Nelken in Topf geben, aufkochen.
  • Birnen 20 Minuten darin sanft pochieren, herausnehmen.
  • Sirup weiter einkochen, bis er dickflüssig wird.

Tarteboden

  • Mehl, Butter, Puderzucker, Salz und Mandeln krümelig reiben. Eigelb zugeben, rasch verkneten.
  • Teig flach drücken, kühlen (15 Minuten), dann ausrollen und in Backform legen.
  • Teig mit Backpapier bedecken, blindbacken bei 180 °C, 15 Minuten.

Fertigstellen

  • Birnenhälften auf Tarteboden verteilen, Sirup darüber gießen, mit Mandelstiften bestreuen.
  • Weitere 15 Minuten fertig backen, lauwarm oder kalt servieren.

Empfohlene Beilagen:

  • Vanilleeis
  • geschlagene Sahne mit Orangenzeste
  • karamellisierte Walnüsse

Nutritional values per portion

Calories: 480kcalCarbohydrates: 62gProtein: 7gFat: 18g
Keyword Dessert, Fall recipes, Rioja, Red wine pear, Tart, Wine with food
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