Wine Tart
This sophisticated yet subtle Wine Tart showcases dry white wine. Mix it into your repertoire of dinner party dessert recipes.
Cooking Time20 min
Ingredients
- Pastry:
- 1 cup flour
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter, softened
- 2 teaspoons salt
- 1/2 teaspoon sugar
- 3 tablespoons milk
- Filling:
- 1 cup superfine sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons flour
- 1/2 cup good, dry white wine
- 1 tablespoon butter
Instructions
- Preheat the oven to 500 F.
- To make the pastry: Lightly butter an 8-inch tart tin with a removable base.
- Put the flour, baking powder, softened butter, salt, and sugar together in a large bowl. Rub all the ingredients together with your fingertips until the mixture resembles coarse semolina.
- Add the milk and mix it in lightly and rapidly with your fingers, without exerting any pressure. Form the pastry into a ball, using it to collect all the loose flour. If need be, add another drop or two of milk.
- Do not let the pastry rest; roll it out immediately to fit the prepared tart tin. The pastry should be only 1/8 inch thick and should extend well beyond the rim.
- Ease the pastry into the base of the tin by pressing gently into the corners with a small ball of dough, but arrange for the spare pastry at the top of the tin to project as a little horizontal fold or lip about 3/8 inch wide and 3/8 inch deep inside the tin. There is now much less spare pastry all round the outside of the tin.
- Press the pastry down on top of the rim with your thumb and trim it off neatly by rolling the pin across the tin.
- Press the fold of pastry inside the tin upwards (the rolling pin should have passed over it without touching it at all). Work fast, with your fingers inside the rim. You now have a border standing up all round the top of the tin, with the lower, outside edge firmly attached to the rim.
- Pinch this border between your finger and thumb with tweaking movements, at intervals of 3/8 inch to make a little fluted edge all round the top of the tart.
- To make the filling: Mix the sugar, cinnamon and flour together. Strew this mixture all over the bottom of the tart.
- Pour the wine over the sugar mixture and mix it with your fingertips. Dot the surface with flakes of butter.
- Bake the tart on the bottom rack of the oven at 500 degrees F for 15 to 20 minutes, rotating it from time to time to equalize the heat and to prevent bubbles from forming.
- Leave the tart to cool before taking it out of the tin.
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