Wine Tart

From: (Rene Gagnaux)
Date: Sat, 18 Sep 1993 12:00:00 +0200

 Categories: Desserts, Pastry
   Servings:  6

    140 g  Plain flour (5 oz)                1/2 ts Sugar
      1 ts Baking powder                       3 tb Milk
     60 g  Unsalted butter (2 1/4 oz)               Butter and flour for the
      1 ds Salt                                     - tart tin

    120 g  Caster sugar (4 oz)               100 ml Good dry white wine (scant
      1 ts Ground cinnamon                          - 1/4 pint)
     10 g  Plain flour (1/4 oz)               15 g  Butter (approx. 1/2 oz)
  This a recipe from the Swiss district "Vaud": both the pastry and the
  filling are local specialities.
  Pre-heat the oven to 260 oC/500 oF. Lightly butter a tart tin with a
  removable base 20 cm (8 in) in diameter.
  Pastry: put the flour, baking powder and softened butter together in a
  large bowl. Add the salt and sugar. 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, but roll it out straight away to fit the
  prepared tart tin. The pastry should be only 3 mm (1/8 in) 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 1 cm (3/8 in) wide and 1 cm 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 1 cm (3/8 in) to make a little fluted edge all round the
  top of the tart.
  Mix the sugar, cinnamon and flour together. Strew this mixture all over
  the bottom of the tart. (This is a liquid filling so the bottom of the
  tart is not pricked with a fork). Pour the wine over the sugar mixture and
  mix it with your fingertips. Dot the surface with the butter, in flakes.
  Cook the tart in the bottom of the pre-heated oven for 15 ... 20 minutes,
  turning it from time to time to equalise the heat and to prevent bubbles
  Leave the tart to cool before taking it out of the tin.
  (From: Fredy Girardet, Cuisine spontanee)


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.