APPLE-WINE TART
If I want something baked that isn't gluten-free, I hire my DMIL who makes the most adorable cakes and tarts. This tart's story is quite funny: My DFIL loved collecting wines, although he had no idea about which wine is storable and which not. He just loved making holidays at the Mosel and buy interesting looking Mosel-wines, generally white wines. Unluckily he mostly loved collecting the bottles, but not drinking the wine, so he left a whole cellar of wine bottles when he passed away. For about one year DMIL talked about somehow getting rid of those wines, making German "Weincreme" or giving them away as a present, because none of us liked that stuff. DH then pointed out that we couldn't give it away as a present as we didn't know whether the wine actually was still drinkable (if it ever had been). Finally DMIL decided to make this apple wine tart for a summer bbq we had. The afternoon she came over with the tart she was all red in the face, and uncovering the plate she giggled and said that evidently she had just catched the only bottle of *red* wine, and when she noticed her mistake it was too late. So instead of an all "white" tart we had this funny white and red one - which was a big hit! Every single female at the party asked for the recipe, and all agreed that it looks much more interesting with red wine than with white. Prep time is a guess because I didn't make the tart myself; it doesn't include resting time overnight
Provided by Mia in Germany
Categories Tarts
Time 3h
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 10
Steps:
- Knead flour, 2.5 oz sugar, margarine, egg, vanilla and baking powder together to make a soft dough.
- Grease the sides of a 9,5 inch springform pan and layer the bottom with nonstick paper; fill in the dough, covering the sides of the springform, too.
- Peel the apples and cut into 1/8 wedges each, layer the dough evenly with the 1/8 apples.
- Dissolve pudding mixes in some of the wine, then bring the rest of the wine with 7 oz sugar to a boil, stir in the pudding, bring to a boil again and remove from heat.
- Pour wine-puddiing over the apples.
- In a preheated oven bake the tart at 350° F for 2 hours (300° F for 90 minuntes in a fan assisted oven).
- Let rest overnight.
- With a sharp knife, cut along the sides of the springform pan, then remove the sides carefully and slip the tart onto a plate.
- Decorate with whipped cream and nut brittle streusel (like on Frankfurter Kranz).
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Victor Oloyede
[email protected]This tart is so beautiful that I almost didn't want to eat it. But I'm glad I did because it was delicious! The apple wine filling is perfectly balanced and the crust is flaky and golden brown.
Noor Queen
[email protected]I made this tart for my vegan friend and she loved it! I used a vegan butter and a flax egg to make the crust, and the tart turned out perfectly.
M D Sabbir Islam
[email protected]I'm allergic to nuts, so I used a gluten-free flour blend to make the crust. The tart turned out great and no one could tell that it was gluten-free.
Khorloo Davaasuren
[email protected]This tart is a great way to use up leftover apple wine. I had a bottle that was about to go bad, and this tart was the perfect way to use it up.
Shezad Ansari
[email protected]I love that this tart can be made ahead of time. I made it the day before a party and it was still perfect the next day.
Nayana Chandrasiri
[email protected]This tart is the perfect fall dessert. The apples are at their peak flavor and the spices in the filling are warm and inviting.
Chris Vachtsavanis
[email protected]I'm not a fan of apple pie, but I loved this tart. The apple wine filling is much more flavorful and interesting than traditional apple pie filling.
Umar Rizky
[email protected]I added a scoop of vanilla ice cream to my slice of tart and it was heavenly! The ice cream helped to balance out the tartness of the apples and made it even more indulgent.
Zayan Malik
[email protected]I used a store-bought crust to save time, and the tart still turned out great. The apple wine filling is so flavorful that it really doesn't need a fancy crust.
Mujahid Javed
[email protected]This tart was a bit more work than I expected, but it was worth it. The end result was a stunning and delicious dessert that was a real showstopper.
Gicheha PAULNG
[email protected]I love how this tart is not too sweet. The apple wine filling is tart and flavorful, and the crust is perfectly flaky. It's the perfect dessert for a special occasion.
Manoj Timalsina
[email protected]I made this tart for a party and it was a huge success. Everyone raved about how delicious it was. The apple wine filling was perfectly balanced between sweet and tart, and the crust was flaky and golden brown.
Qwe Qwe
[email protected]I'm not much of a baker, but this apple wine tart was surprisingly easy to make. It turned out beautifully and tasted even better. My friends and family loved it!
Jack Fox
[email protected]This apple wine tart was a hit! The crust was flaky and buttery, and the filling was sweet and tart with a hint of spice. I would definitely make this again.