LOCATION: Recipes >> Pies >> Wine Tart
140 g flour (5 oz)
1/2 ts sugar
1 ts baking powder
3 tb milk
60 g unsalted butter (2 1/4 oz)
1 ds salt
120 g caster sugar (4 oz)
100 ml good dry white wine (scant 1/4 pint)
1 ts ground cinnamon
10 g flour (1/4 oz)
15 g butter (approx. 1/2 oz)
Pre-heat the oven to 260 C/500 F. 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 to 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.
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