Torta di Sant'Antonio (Sant'Antonio Apple Tart)
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
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Credit: Todd Coleman
INGREDIENTS
2 cups flour7 tbsp. sugar, plus more
1 tsp. baking soda
6 tbsp. unsalted butter, cut into ½" cubes, chilled
¼ cup milk
2 egg yolks
1 ¼ cups red wine
¼ tsp. ground cinnamon
4 Granny Smith apples, peeled, cored, and thinly sliced
¼ tsp. kosher salt
Zest of 1 orange
1 egg white, lightly beaten
INSTRUCTIONS
1. In a bowl, whisk together flour, 1 tbsp. sugar, and baking soda; rub butter into flour until pea-size crumbles form. In a bowl, whisk together milk and yolks; mix with a fork into flour. Transfer to a floured surface; knead into a ball; wrap in plastic wrap and chill for 1 hour.2. Bring remaining sugar, wine, cinnamon, apples, salt, and orange zest to a boil in a 4-qt.pan over medium-high heat. Reduce heat to medium-low; simmer until wine is reduced to a syrup, 25–30 minutes; let cool.
3. Heat oven to 375°. Transfer dough to a floured surface; roll out to ⅛" thickness. Transfer dough to an 11" tart pan with a removable bottom; press into bottom and sides. Trim dough edges; reserve scraps. Transfer apple mixture to pan; fold dough sides over edges. (To make garnish: roll dough scraps to ⅛" thickness. Cut out leaf and grape shapes; arrange on top.) Brush dough with egg white; sprinkle with sugar. Bake until golden, 25–30 minutes.
 Recipe - Saveur.com){kind=link}
My problem: I've made this twice and I can't get it to be golden and beautiful. The first time, I admit, I was lazy and didn't use the egg white, so the second time (for Thanksgiving) I was careful and I did. I ended up baking it for an hour and half I think. My oven is fine. I think next time, I'll simply bake the decorations separately and add them on. This may be completely my fault for not using the crust recipe. I'll try it again that way. I just love the look and the taste of the wine-soaked apples.