This elegant Vaud-style dessert transforms simple pantry staples into a sophisticated treat. The secret lies in the unique pastry technique, which creates a fluted, standing border that holds the liquid filling without leaking. As the tart bakes, the dry white wine reduces and combines with cinnamon and sugar to form a glass-like, caramelized layer atop a tender, crumbly crust. It is intensely aromatic, offering a perfect balance of sweet spice and sharp acidity. Serve this rustic yet refined tart slightly warm with a scoop of vanilla ice cream or a dollop of crème fraîche. It is an ideal centerpiece for a sophisticated dinner party or a special weekend brunch, showcasing the beautiful simplicity of traditional Swiss cuisine.
Wine Tart
Description
This elegant Vaud-style dessert transforms simple pantry staples into a sophisticated treat. The secret lies in the unique pastry technique, which creates a fluted, standing border that holds the liquid filling without leaking. As the tart bakes, the dry white wine reduces and combines with cinnamon and sugar to form a glass-like, caramelized layer atop a tender, crumbly crust. It is intensely aromatic, offering a perfect balance of sweet spice and sharp acidity. Serve this rustic yet refined tart slightly warm with a scoop of vanilla ice cream or a dollop of crème fraîche. It is an ideal centerpiece for a sophisticated dinner party or a special weekend brunch, showcasing the beautiful simplicity of traditional Swiss cuisine.Ingredients
Directions
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Preheat the oven to 260°C (500°F). Lightly butter a 20 cm (8 inch) tart tin with a removable base and dust it with flour.
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In a large bowl, combine the 140g flour, baking powder, softened butter, salt, and 1/2 teaspoon sugar. Rub the ingredients together with your fingertips until the mixture resembles coarse semolina.
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Add the milk and mix lightly and rapidly with your fingers, without exerting pressure. Form the pastry into a ball, using it to collect any loose flour. Add another drop or two of milk if necessary to bind the dough.
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Ease the pastry into the base of the tin by pressing gently into the corners with a small ball of dough. 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 inch) wide and 1 cm deep inside the tin.
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Press the pastry down on top of the rim with your thumb and trim it off neatly by rolling the pin across the tin.
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Press the fold of pastry inside the tin upwards. Work fast with your fingers inside the rim to create a border standing up all round the top of the tin, with the lower, outside edge firmly attached to the rim.
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Pinch this border between your finger and thumb with tweaking movements at intervals of 1 cm (3/8 inch) to make a little fluted edge all round the top of the tart.
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In a small bowl, mix the 120g caster sugar, cinnamon, and 10g flour together. Strew this mixture all over the bottom of the tart. Do not prick the bottom of the tart with a fork.
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Pour the wine over the sugar mixture and mix it gently with your fingertips. Dot the surface with the 15g of butter, broken into flakes.
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Cook the tart in the bottom of the preheated oven for 15 to 20 minutes, turning it from time to time to equalize the heat and prevent bubbles from forming.
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Leave the tart to cool before taking it out of the tin.
Note
This recipe originates from the Vaud district of Switzerland, where both the pastry and filling are local specialties.
The pastry relies on baking powder rather than egg or ice-cold butter, giving it a unique crumbly texture. Handle the dough gently to keep it tender.
Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor balance against the cinnamon.
The tart is best served slightly warm or at room temperature. The filling will harden as it cools, creating a crisp, glass-like topping.
