Tarte au Vin Cuit
The name is misleading—vin cuit (cooked wine) is actually a thick syrup made from boiling down pears, sometimes apples, and rarely grapes, until they become dark, sweet, sticky, and molasses-y. Traditionally, this was done in big copper pots over open fires. Back in the days, it was the sugar of the farmers and poor people.
In the French part of Switzerland, a traditional tart was made from the vin cuit. It was originally baked, but I keep the filling raw.
If you prefer, you can put baking paper underneath the dough on the baking tray. You can use lentils, chickpeas, beans, or anything you have as pie weight.
We hope to transform traditional farmer's dishes into the future in a contemporary way.
Add 250 g of all-purpose flour to a large bowl
Add 180 g of butter and salt to taste, mixing it with your hands
Crack 1 egg on the dough and mix it
Knead it by hand to a dough, making it as short as possible
Flatten the dough, wrap it in a cling film, and rest it in the refrigerator for about 1h
Remove from the refrigerator and knead it
Roll out the dough until around 3 mm thick
Place the rolled out dough in a round baking tray
Prick the pie crust with a fork
Place parchment paper on the dough and 400 g baking weights for blind baking
Blind bake for 18m to 25m at 180 °C until it is light golden brown
Add 150 g of cream to a pot
Add 1½ g of agar and bring it to a boil
Add 200 g of sweetened condensed milk and stir well
Add 90 g of vin cuit while stirring
Add 30 g of verjus, continuing to stir for 30s
Let it cool down on a grid
Take the base out of the baking tray
Trim the edges with a microplane
Pour through a sieve into the tart shell, making it flat with a spatula
Decorate with heavy cream and vin cuit
Move to a plate. The tarte au vin cuit is ready.
Yield 4 people
Vin Cuit90 g
All-Purpose Flour250 g
Sweetened Condensed Milk200 g
Agar Agar1½ g
Vin Cuitto garnish
Heavy Creamto garnish