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Grape harvest is in full swing in the Willamette Valley and Oregon’s fall produce is as beautiful as ever. IPNC guest chef Robert Reynolds, of Robert Reynolds Chef Studio, sent us a delicious recipe for a pear tart that calls for Oregon Pinot noir as a main ingredient. In honor of the hard working growers and winemakers of our beloved Oregon Pinot noir, we invite you to enjoy the pleasure of creating and eating a cozy fall dessert.

For the Pastry:
2 cups flour
pinch of salt
6 tablespoons unsalted butter
1 teaspoon cider vinegar
1/2 cup ice cold water

For the Filling:
8 large bosc pears
2 tablespoons butter
1/2 cup sugar
pinch of salt
1 1/2 cups Oregon Pinot noir
pinch of cinnamon, clove, cardamom, nutmeg
sugar for dusting the top crust

Pastry: Put flour in food processor along with salt and pulse half a dozen times to loosen the flour. Add the butter, cut into tablespoon-sized pieces and pulse a dozen times until the butter is pea-sized. Turn the machine on and add cold water, a tablespoon at a time, in succession, until the dough comes together, (about 3 to 4 tablespoons). Gather the dough into a ball. Cut two thirds of the dough and roll it to fit a buttered 9-inch tart pan with a removable bottom. Set the dough in the pan, trimming the dough to leave a 1/2-inch overlap. Refrigerate the dough. Roll the remaining third of the dough to the exact dimension of the tart pan. Refrigerate.

Filling: Cut pears in half, core, and peel with four facets. Heat butter in sauté pan, and cook until the pears start to brown. Add sugar, salt, and the wine mixed in successive small additions until the pears are well coated with a nice sugar glaze. Add the spices. Fill the tart shell with pears, and flip the pastry back. Moisten the edge of the second piece of pastry and center it well over the dish. Crimp the pastry to seal the fruit. Cut small openings for steam vents. Brush a fine layer of water and sprinkle with fine sugar. Bake in a preheated 425 degree Fahrenheit oven approximately 50 to 60 minutes.

To read about the history of this recipe and other words from Robert’s kitchen, visit www.thechefstudio.com.

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