A typical and original recipe
Preparation: 30 minutes
Baking time: 35 minutes
Refrigerate: 45 minutes
Difficulty: Medium
Quantity: 4 people
Ingredients :
Sweet shortcrust pastry :
- 200g flour
- 1 pinch of salt
- 80 g of sugar
- 120 g butter, to divide into small pieces
- 1 egg, beaten
Filling :
- 3 dl of dry white wine from Vaud (e.g. Epesses AOC le Coup de l’Etrier Testuz or Villette AOC L. Bovard)
- 120 g of sugar
- 1 tablespoon of cornstarch
- 1 teaspoon of cinnamon
- pats of butter
Recipe :
- Mix flour, salt and sugar in a bowl.
- Add the butter, work by hand to obtain a uniformly lumpy mass.
- Add the egg, quickly bring together into a soft dough without kneading. Flatten the dough, set aside for approx. 30 min covered and refrigerated.
- Roll out in a round for approx. 3 mm (Ø approx. 34 cm) between two freshness films.
- Peel off the film on top, return the dough to the lined mould, pack it down well, peel off the other film.
- Prick the bottom generously with a fork, set aside for approx. 15 mins in the fridge.
- Mix white wine, sugar and cornstarch. Spread the mixture over the dough, sprinkle with cinnamon, scatter the knobs of butter.
Additional information:
- Mold: For a sheet metal mold Ø approx. 30 cm, lined with baking paper
- Cooking time: approx. 35 min at the very bottom of the oven preheated to 200° C. The top should be slightly caramelized. Remove, let cool in the mold. Lift the tart with the baking paper, place on a plate, remove the paper.
- Storage: Wine tart is much better fresh.
