Wine Tart

INGREDIENTS

INSTRUCTIONS

PASTRY
FILLING
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
This is a recipe from the Vaud: both the pastry and the filling are local
specialities. If you cannot get Vaudois wine, use any good dry white wine
instead.
Pre-heat the oven to 260 oC.
Lightly butter and flour a tart tin with a removable base 20 cm (8 in) in
diameter.
To make the pastry, put the flour, baking powder and softened butter
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 to 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.
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
in with your fingertips. Dot the surface with the butter, in flakes.
Cook the tart in the bottom of the pre-heated oven for 15 to 25 minutes,
turning it from time to time to equalise the heat and to prevent bubbles
forming (at the end of the cooking time, the filling must look like
"middle-firm" gelatin).
Leave the tart to cool before taking it out of the tin.
From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN
0-333-40957-4
Typed for you by Rene Gagnaux

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