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

Torta di Sant’Antonio (Apple–Red Wine Tart) 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
  • 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


  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 18” 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 18” thickness. Cut out leaf and grape shapes; arrange on top.) Brush dough with egg white; sprinkle with sugar. Bake until golden, 25-30 minutes.