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

Name: Torta di Sant'Antonio (Apple–Red Wine Tart)
Total time: PT0D0H0M
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; 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

Serves
serves 8

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

Ingredients

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

ADVERTISEMENTAD

Instructions

Step 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.

Step 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.

Step 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.

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.