Pear Tarte

One of our favorites, inspired by Georganne Brennan's Tarte Tatin in Potager.

3 pears, peeled and sliced
2 cups of red wine
1/2 cup of sugar
1 tsp nutmeg
2 T butter
another 1/2 cup sugar

Poach the pears in the wine, first 1/2 cup of sugar and nutmeg for a couple of hours. While they are soaking, butter a pie plate with 1 tablespoon of the butter, and sprinkle 1/4 cup sugar onto the buttered plate.

Preheat the oven to 400F. Remove the pears from the wine with a slotted spoon and arrange in a pretty pattern on the plate on top of the butter and sugar. Sprinkle with remaining 1/4 cup of sugar and dab remaining 1 tablespoon of butter over the top.

Cover plate with a pie crust (pre-made, or your favorite pate brisee), folding the edges back in towards the center. Cut a couple of small slits in the middle for the steam to escape.

Bake for 40-45 minutes until pie crust is golden and syrup is thick and ruby-colored.

Flip immediately onto a large plate after removing pie from the oven, and let cool a bit before serving.