Apple Red Wine Tart Recipes
APPLE-WINE TART
If I want something baked that isn't gluten-free, I hire my DMIL who makes the most adorable cakes and tarts. This tart's story is quite funny: My DFIL loved collecting wines, although he had no idea about which wine is storable and which not. He just loved making holidays at the Mosel and buy interesting looking Mosel-wines, generally white wines. Unluckily he mostly loved collecting the bottles, but not drinking the wine, so he left a whole cellar of wine bottles when he passed away. For about one year DMIL talked about somehow getting rid of those wines, making German "Weincreme" or giving them away as a present, because none of us liked that stuff. DH then pointed out that we couldn't give it away as a present as we didn't know whether the wine actually was still drinkable (if it ever had been). Finally DMIL decided to make this apple wine tart for a summer bbq we had. The afternoon she came over with the tart she was all red in the face, and uncovering the plate she giggled and said that evidently she had just catched the only bottle of *red* wine, and when she noticed her mistake it was too late. So instead of an all "white" tart we had this funny white and red one - which was a big hit! Every single female at the party asked for the recipe, and all agreed that it looks much more interesting with red wine than with white. Prep time is a guess because I didn't make the tart myself; it doesn't include resting time overnight
Provided by Mia in Germany
Categories Tarts
Time 3h
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 10
Steps:
- Knead flour, 2.5 oz sugar, margarine, egg, vanilla and baking powder together to make a soft dough.
- Grease the sides of a 9,5 inch springform pan and layer the bottom with nonstick paper; fill in the dough, covering the sides of the springform, too.
- Peel the apples and cut into 1/8 wedges each, layer the dough evenly with the 1/8 apples.
- Dissolve pudding mixes in some of the wine, then bring the rest of the wine with 7 oz sugar to a boil, stir in the pudding, bring to a boil again and remove from heat.
- Pour wine-puddiing over the apples.
- In a preheated oven bake the tart at 350° F for 2 hours (300° F for 90 minuntes in a fan assisted oven).
- Let rest overnight.
- With a sharp knife, cut along the sides of the springform pan, then remove the sides carefully and slip the tart onto a plate.
- Decorate with whipped cream and nut brittle streusel (like on Frankfurter Kranz).
APPLE-RED WINE TART
This is an unusual tart. Not just for its brilliant red color, but for how it takes people by surprise when it's turned out onto a serving platter. Be sure to plan in advance, as the apples really benefit from marinating in the red wine for at least one day, although two days of steeping gives them the best color. You'll find the tart worth the wait.
Yield makes one 10-inch (25-cm) tart; 8 servings
Number Of Ingredients 4
Steps:
- Peel, core, and cut the apples into 3/4-inch (2-cm) slices. In a large nonreactive bowl or container, toss the apple slices with the sugar. Pour the red wine over, cover, and refrigerate for 24 to 48 hours. During that time, stir the mixture a few times so that all the slices get evenly saturated with the wine.
- Drain the red wine from the apples into a 10-inch (25-cm) nonreactive skillet (don't use cast iron). Simmer the wine over medium-high heat until thickened and reduced to about 1/3 cup (80 ml). Remove from the heat and measure out a few tablespoons of the wine syrup into a small bowl and reserve for glazing the baked tart. Heap the apples in the skillet with the remaining wine syrup and press them down to even them out.
- Preheat the oven to 375°F (190°C).
- Lightly flour a work surface and roll out the dough into a 12-inch (30-cm) circle. Drape the dough over the apples in the skillet and tuck the edges down between the skillet and the apples.
- Bake until the pastry has browned and the apples are tender when poked with a paring knife through the pastry, about 1 hour. Let cool about 10 minutes. If there appears to be an excessive amount of liquid, carefully tilt the pan over a bowl to drain some of it off (you can reduce it to a syrupy consistency for additional sauce or glaze).
- Invert a serving plate over the skillet. Wearing long oven mitts, grasp both the skillet and the plate and turn them over together, away from you, to unmold the tart. Be careful of any hot juices that may spill out! Brush the tart with the reserved wine syrup.
- Serve warm with crème fraîche or Vanilla Ice Cream (page 143).
- The dough can be made up to 2 days ahead and refrigerated, or frozen up to 2 months. The tart should be served warm, the same day it's made. You can make it and leave it on the serving plate, under the overturned skillet, to keep it warm for about 1 hour before serving. It can also be rewarmed in a low oven. In either case, the tart should be glazed right before it is presented.
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- In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick.
- Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
- In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
- Preheat the oven to 400°. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
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