Serves | 6 |
•¾ cup Marsala wine
•5 tsp raw sugar, divided
•5 dates, sliced and pits removed
•3 pears, cored and sliced
•4 oz mascarpone cheese
•1 pie crust
•1 Tbsp cream
•½ cup balsamic vinegar
•2 Tbsp honey
| Preparation | In small saucepan, combine wine and 2 tsp sugar over low heat. Add dates and increase to medium heat. Cook approximately 5 minutes, until dates start to become tender. Remove pan from heat and remove dates from wine mixture. Add pears to the mixture, tossing to coat. In separate bowl, combine mascarpone cheese and 2 tsp sugar.
Roll out pie crust onto a cooking stone. Arrange pears on the crust, leaving a ¾-inch crust as the border. Scatter prepared dates over pears. Drop the mascarpone cheese mixture by the tablespoon over pears and dates. Fold the border of pie crust up over the pears. The crust will not cover the entire top of the tart. Beat egg with cream, brush mixture onto crust and sprinkle remaining sugar over crust and fruit.
Place baking stone with pear tart directly onto a medium grill (approx 350ºF). Cook 30 to 45 minutes, depending on heat of the grill, until crust is golden-brown.
While tart is cooking, place balsamic vinegar into a saucepan over medium heat and add honey. Bring to a low boil, stirring constantly until reduced by half.
Remove cooking stone from grill and transfer tart to a platter or board (tart will continue to cook if left on the stone). Drizzle with balsamic reduction sauce and serve warm.