Pear Rustica Tart

Crust: 

2 3/4 cups flour
1 tsp. fine sea salt
1/4 tsp. cinnamon
1 cup plus 1 Tbsp. butter, chilled and cut into pats
1/2 cup whole milk, chilled

In a mixing bowl, stir together flour, salt and cinnamon. Using a fork, press butter into flour mixture along the side of the bowl until a mealy crumb forms. Slowly pour in milk; mix with spatula and by hand until the dough just comes together. Do not over mix. Form dough into a ball and dust with flour. Wrap with plastic wrap and slightly flatten. Chill for at least 3 hours.

Pear Filling: 

3/4 cup apricot marmalade, divided
3 to 4 Bartlett pears, peeled, cored, halved, and sliced (keep in original shape)
1 egg
1 Tbsp. water
1 Tbsp. cinnamon
1/2 cup sugar
1/2 cup Late Harvest Riesling wine

When ready to assemble tart, preheat oven to 375 degrees. Remove dough from refrigerator. On lightly floured surface, roll dough into a 10-inch round. Lay in an 8-inch tart pan, edges extending over the sides. Spread 1/4 cup marmalade on crust. Fan sliced pears to cover the marmalade. Fold crust over the pears about 1 inch. Lightly beat egg and water. Using a pastry brush, cover dough with egg wash. Combine cinnamon and sugar; sprinkle generously over entire tart. 

Bake until the crust and pears are a dark golden brown, about 35 to 45 minutes. Remove from oven and cool at room temperature. 

Make a glaze in a small pan over high heat: Whisk wine and 1/2 cup marmalade; bring to a boil. Brush entire tart with hot glaze.