Did the title confound you? Did you think you were looking at a grape tart? This Sant’Antonio Apple Tart contains apples soaked in red wine, hence the luscious deep purple color and grape-y, wine-y flavor. This tart as well as the Florentine Chocolate Tart are from Saveur: Italian Comfort Food. Folks love the sleight of hand; they assume grape and get a mouthful of wine-soaked apples and believe me, it is even better than what was anticipated! The tart Granny Smith apples, red wine and cinnamon present an elegant flavor profile, while the casual free-form pastry keep this in the realm of true comfort food.
Excerpted with permission from Saveur: Italian Comfort Food, by the editors of Saveur. Published by Weldon Owen, 2015.
- 2 cups flour, plus more for dusting
- 7 tbsp. sugar, plus more for sprinkling
- 1 tsp. baking soda
- 6 tbsp. cold unsalted butter, cut into ." cubes
- ¼ cup milk
- 2 egg yolks
- 1 ¼ cups red wine
- ¼ tsp. ground cinnamon
- ¼ tsp. kosher salt
- 4 Granny Smith apples, peeled, cored, and thinly sliced
- Grated 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 another bowl, whisk together milk and egg yolks; using a fork, mix into flour. Transfer to a floured surface and knead into a ball. Cover in plastic wrap and chill for 1 hour.
- Bring remaining sugar, the wine, cinnamon, salt, apples, and orange zest to a boil in a 4-qt. saucepan. Reduce heat to medium-low and simmer until wine is reduced to a syrup, 25–30 minutes. Let cool.
- Heat oven to 375°F. Transfer dough to a lightly floured surface and roll out to ⅛" thickness. Transfer dough to an 11" tart pan with a removable bottom and press into bottom and sides. Trim dough edges and 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 and arrange on top of tart. Brush dough with egg white and sprinkle with sugar. Bake until golden, 25–30 minutes. Let cool completely before serving.
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