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Wine Tart
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
forming.
Leave the tart to cool before taking it out of the tin.
(From: Fredy Girardet, Cuisine spontanee)
amyl
http://www.cs.cmu.edu/~mjw/recipes/pie/sweet/wine-tart.html (2 of 2) [12/17/1999 11:31:56 AM]
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