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Wine Tart
Wine Tart
From: [email protected] (Rene Gagnaux)
Date: Sat, 18 Sep 1993 12:00:00 +0200
Categories: Desserts, Pastry
Servings: 6
1
40 g Plain flour (5 oz)
ts Baking powder
0 g Unsalted butter (2 1/4 oz)
ds Salt
1/2 ts Sugar
3 tb Milk
Butter and flour for the
1
6
1
- tart tin
1
20 g Caster sugar (4 oz)
ts Ground cinnamon
0 g Plain flour (1/4 oz)
100 ml Good dry white wine (scant
- 1/4 pint)
15 g Butter (approx. 1/2 oz)
1
1
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
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/wine-tart.html (1 of 2) [12/17/1999 11:31:56 AM]
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