Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 2 large apples, peeled and thinly sliced
- 1/4 cup of brown sugar
- 1/4 cup of Vin Santo wine
- 1/4 cup of unsalted butter
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. On a lightly floured surface, roll out the puff pastry sheet into a 12-inch (30 cm) circle. Transfer the pastry to a parchment-lined baking sheet.
3. In a saucepan, melt the butter over medium heat. Add the sliced apples, brown sugar, cinnamon, and salt. Cook for 5-7 minutes, stirring occasionally, until the apples are soft and caramelized. Add the Vin Santo wine and cook for another 2-3 minutes until the liquid has reduced.
4. Arrange the caramelized apples on top of the puff pastry, leaving a 1-inch (2.5 cm) border around the edges.
5. Fold the edges of the pastry over the apples, creating a rustic tart.
6. Brush the edges of the pastry with the beaten egg.
7. Bake the tart for 20-25 minutes, or until the pastry is golden brown and crisp.
8. Serve the tart warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
400°F (200°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 250
Fat: 14g
Carbohydrates: 29g
Protein: 2g
Sodium: 130mg
Sugar: 16g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or shortcrust pastry.
- Vin Santo wine can be substituted with any sweet dessert wine or brandy.
- Brown sugar can be substituted with white sugar or honey.
- Apples can be substituted with pears or peaches.
Variations:
- Add chopped walnuts or pecans to the caramelized apple filling.
- Top the tart with a scoop of vanilla ice cream or whipped cream.
- Drizzle the tart with caramel sauce or honey before serving.
Tips and tricks:
- Make sure to roll out the puff pastry evenly to prevent any thin spots that may burn in the oven.
- Use a sharp knife or mandoline to slice the apples thinly and evenly.
- To prevent the tart from becoming soggy, brush the pastry with egg wash before adding the filling.
- For a shiny and golden crust, brush the edges of the pastry with egg wash before baking.
Storage instructions:
Store the leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a preheated oven at 350°F (180°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a platter or cake stand. Dust with powdered sugar and garnish with fresh mint leaves.
Garnishes:
Fresh mint leaves, powdered sugar, caramel sauce, whipped cream, vanilla ice cream.
Pairings:
Serve the tart with a glass of Vin Santo wine or a cup of hot tea.
Suggested side dishes:
Green salad, roasted vegetables, or mashed potatoes.
Troubleshooting advice:
- If the pastry is not golden brown after 25 minutes, continue baking for an additional 5-10 minutes.
- If the apples are not caramelized enough, cook for an additional 2-3 minutes before adding the wine.
- If the tart becomes soggy, place it back in the oven for a few minutes to crisp up the pastry.
Food safety advice:
Make sure to wash and dry the apples thoroughly before slicing. Store the tart in the refrigerator to prevent bacterial growth.
Food history:
Vin Santo is a sweet dessert wine that originated in Tuscany, Italy. It is made from dried grapes and is often served with biscotti or other desserts.
Flavor profiles:
The tart has a sweet and buttery pastry crust with a caramelized apple filling that is flavored with cinnamon and Vin Santo wine.
Serving suggestions:
Serve the tart as a dessert or a sweet brunch dish.
Related Categories
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Region: Italian
Taste: Sweet, Buttery, Nutty, Caramelized, Fruity