Since I had all of those apples left from the last tart, I did not want to let them go to waste. You can never go wrong with apples or tarts, especially those with a crust as delicious as this one.
The tart looked, smelled, and tasted delicious. It is sweet and sophisticated at the same time, while managing to avoid being over the top. I definitely recommend making this as soon as you get some great apples! However, for all of its delicious-ness, it was not the most photogenic subject matter, so please excuse the photograph!
Red Wine and Apple Tart
Serves 8
Adapted from Room for Dessert
8 firm apples, peeled, cored, and cut into 3/4-inch thick slices
3/4 cup sugar
1 bottle fruit red wine
9 ounces galette dough
Toss apple slices with sugar in a bowl. Pour red wine over them, cover, and refrigerate for 24-48 hours. Preheat oven to 375. Drain off red wine from apples into a 10-inch oven-proof skillet. Reduce liquid over medium-high heat until thickened and only about 1/3 cup remains. Remove from heat and reserve a few tablespoons to use later for glazing. Add apples to pan. Roll dough on a lightly floured surface into a 14-inch circle. Drape dough over apples in the pan and tuck edges down. Bake for 1 hour. Tilt pan into reserved syrup to drain excess liquid. Reduce to a syrupy consistency in a separate sauté pan. Invert a serving dish over tart and flip tart onto a platter. Lift off sauté pan and brush with reserved red wine syrup.
Red Wine and Apple Tart
Serves 8
Adapted from Room for Dessert
8 firm apples, peeled, cored, and cut into 3/4-inch thick slices
3/4 cup sugar
1 bottle fruit red wine
9 ounces galette dough
Toss apple slices with sugar in a bowl. Pour red wine over them, cover, and refrigerate for 24-48 hours. Preheat oven to 375. Drain off red wine from apples into a 10-inch oven-proof skillet. Reduce liquid over medium-high heat until thickened and only about 1/3 cup remains. Remove from heat and reserve a few tablespoons to use later for glazing. Add apples to pan. Roll dough on a lightly floured surface into a 14-inch circle. Drape dough over apples in the pan and tuck edges down. Bake for 1 hour. Tilt pan into reserved syrup to drain excess liquid. Reduce to a syrupy consistency in a separate sauté pan. Invert a serving dish over tart and flip tart onto a platter. Lift off sauté pan and brush with reserved red wine syrup.
I have to say that this is fantastically delicious. The flavor of the wine is quite subtle, but works perfectly.
ReplyDeleteMmmmm...I wish I had some of this right now
ReplyDeletenom nom nom nom
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