Tarte Au Vin Cuit - Cooked “Wine” Tart
This popular dessert from western Switzerland is a regular feature on menus there throughout the year, but it’s really best enjoyed as a fall specialty. This version is from the brilliant pastry chef Xavier Sauvaget of the Hotel Victoria in Glion above Lake Geneva.
If you don’t live in an area where pear or apple molasses is easily available, try substituting Turkish pekmez or grape molasses, easily purchased in a Middle Eastern grocery, which was probably the type originally used in the filling.
Makes one 10- or 11-inch tart
2 large eggs
2 large egg yolks
2/3 cup sugar
2/3 cup heavy cream
3/4 cup vin cuit or Turkish grape molasses
Sweet Pastry Dough
1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 ounces/1/2 stick butter, cold and cut into 6 pieces
1 large egg
One 10- or 11-inch tart pan with removable bottom
- For the filling, half fill a medium pan with water and bring to a boil over medium heat. Whisk the eggs, yolks, and sugar together in a mixing bowl and place over the simmering water, whisking constantly.
- Off heat whisk in the cream and vin cuit and put the bowl back over the simmering water. Whisk until slightly thickened, about 3 minutes.
- Strain the cream into a clean bowl; cover and refrigerate overnight.
- When you’re ready to bake the tart, set a rack in the lowest level of the oven and preheat to 350 degrees.
- Pulse the flour, sugar, salt, and baking powder in the food processor and add the butter. Pulse again until well absorbed, then add the egg and pulse again until the dough forms a ball.
- Roll the dough on a floured surface and line the pan.
- Skim any foam from the surface of the filling and pour it into the crust.
- Bake the tart until the filling is set and shiny on the surface, about 45 minutes.
- Cool on a rack and serve the tart chilled or at room temperature.