Torta di Sant'Antonio (Apple–Red Wine Tart)
To honor the town's patron saint, the Alpine village of Oulx flavors this apple tart with red wine and orange zest resulting in a jammy, sophisticated dessert.
Yield: serves 8
- 2 cups flour
- 7 tbsp. sugar, plus more
- 1 tsp. baking soda
- 6 tbsp. unsalted butter, cut into 1/2" cubes, chilled
- 1⁄4 cup milk
- 2 egg yolks
- 1 1⁄4 cups red wine
- 1⁄4 tsp. ground cinnamon
- 4 Granny Smith apples, peeled, cored, and thinly sliced
- 1⁄4 tsp. kosher salt
- Zest of 1 orange
- 1 egg white, lightly beaten
- 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.
- 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.
- Heat oven to 375°. Transfer dough to a floured surface; roll out to 1⁄8" 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 1⁄8" thickness. Cut out leaf and grape shapes; arrange on top.) Brush dough with egg white; sprinkle with sugar. Bake until golden, 25-30 minutes.