Peel and core
the pears, and cut them into 12 slices each. Place in a large bowl and
pour in the combined wine and sugar. Gently stir and set aside for 60
minutes. (Do not leave for any longer or the pears will turn brown.)
Preheat the oven to moderate 180C (350F / Gas 4), and grease a shallow,
round 1.25 liter ovenproof dish.
Remove the
pear slices from the syrup and spread evenly over the base of the dish.
Pour the syrup into the bowl of a food processor. With the motor
running, add the milk, eggs, vanilla essence and flour. Process until
smooth, then pour the mixture oven the pears. Bake for 50 minutes, or
until the tart is puffed and golden on top. Sprinkle the sifted icing
sugar liberally over the top. Serve the tart hot or warm with thick
cream or ice cream.
