Apple Wine Tart
Elevate dessert time with this show-stopping Apple Wine Tart, a luxurious fusion of tart Granny Smith apples and velvety white wine reduction. This elegant recipe features a flaky homemade butter crust that cradles tender, spiced apple slices infused with cinnamon and nutmeg. A connoisseur’s twist comes from a glossy white wine glaze thickened with cornstarch, adding a subtle, aromatic depth to the fruit. Perfectly golden and finished with a hint of brown sugar sweetness, this tart strikes an exquisite balance between tangy and rich flavors. Whether served warm or at room temperature, it’s a sophisticated addition to any dessert table, especially when paired with a dollop of whipped cream or a drizzle of caramel.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 60 grams Granulated sugar
- 3 tablespoons Ice water
- 4 Apples (Granny Smith or any tart variety)
- 200 milliliters Dry white wine
- 75 grams Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 tablespoon Cornstarch
- 1 Egg yolk
- 2 tablespoons Milk
Instructions
In a large bowl, sift together the flour and granulated sugar.
Cut the cold butter into small cubes and add to the flour mixture. Use your fingertips, a pastry cutter, or a fork to cut the butter into the flour until the mixture resembles coarse crumbs.
Add the ice water one tablespoon at a time, mixing gently after each addition, until the dough just starts to come together. Be careful not to overwork the dough.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, peel, core, and thinly slice the apples.
In a saucepan, combine the white wine, brown sugar, cinnamon, and nutmeg. Heat over medium heat until the sugar dissolves.
Add the sliced apples to the wine mixture and cook for 5-7 minutes until slightly softened. Remove the apples with a slotted spoon and set aside.
In a small bowl, mix the cornstarch with a tablespoon of water to form a slurry. Add this to the wine mixture in the saucepan and cook for another 2-3 minutes until thickened. Remove from heat and let cool.
Preheat the oven to 180°C (350°F).
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess.
Layer the cooked apple slices over the tart crust in an overlapping circular pattern.
Pour the thickened wine mixture evenly over the apples.
In a small bowl, whisk the egg yolk with the milk to create an egg wash. Brush the edges of the tart crust with the wash.
Bake the tart in the preheated oven for 40-45 minutes or until the crust is golden brown and the filling is bubbling.
Let the tart cool slightly before serving. You can serve it warm or at room temperature.
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 441.1 g | 160% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 213.2 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 265 mg | 20% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1391 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
