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Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town’s patron saint, Sant’Antonio.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Yield: serves 8

Ingredients

  • 2 cups flour
  • 7 tbsp. sugar, plus more
  • 1 tsp. baking soda
  • 6 tbsp. unsalted butter, cut into 1/2″ cubes, chilled
  • 14 cup milk
  • 2 egg yolks
  • 1 14 cups red wine
  • 14 tsp. ground cinnamon
  • 4 Granny Smith apples, peeled, cored, and thinly sliced
  • 14 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 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.

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