INGREDIENTS

INSTRUCTIONS

(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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Nutrition (calculated from recipe ingredients)
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Calories: 192
Calories From Fat: 98
Total Fat: 11.2g
Cholesterol: 27.5mg
Sodium: 515mg
Potassium: 52.2mg
Carbohydrates: 21.1g
Fiber: <1g
Sugar: <1g
Protein: 2.7g