Wine Tart Recipe

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Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="Wine Tart Recipe"] _______________________________________


Type: Wine Tart Free Cooking Recipe – Pies And Pastries

It’s ok!

Ingredients / Directions
140 g Plain flour (5 oz)

1/2 ts Sugar

1 ts Baking powder

3 tb Milk

60 g Unsalted butter (2 1/4 oz)

Butter and flour for the 1 ds Salt – tart tin

120 g Caster sugar (4 oz)

100 ml Good dry white wine (scant 1 ts Ground cinnamon – 1/4 pint)

10 g Plain flour (1/4 oz)

15 g Butter (approx. 1/2 oz)
Pre-heat the oven to 260 oC/500 oF. 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 … 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.

Servings: 6

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