Vaudois Wine Tart – Tarte Au Vin

A cake recipe for all foodies:

Almost everywhere in Vaud, people bake a delicate wine cake. There are many recipes for the famous ‘tarte au vin’. Some even use red wine for it – Salvagnin, for example – which gives a brownish red color after baking, but most use white wine, which gives the cake a golden color.

Note:

whether red or white, the wine must be dry !!! You must not use a sweet type of wine.

Representative of many, the recipe of Fredy Girardet:

For the baking powder, dough, flour, butter, salt and sugar rub well with your fingertips so that you get a semolina-like consistency. The mixture must be very homogeneous.

Add milk: from now on, work only until you get a homogeneous dough. If necessary, add a little bit of milk. Here lies the secret of a good shortcrust pastry: once you have added the liquid, you must knead only lightly and as briefly as possible.

Do not rest the dough, but roll it out on the spot to 3 mm thick. Cover the buttered baking tray with it.

Prick the bottom of the dough with a fork a few times. Mix sugar with flour and cinnamon, sprinkle over the dough base. Add white wine gently, mix well with your fingertips. Then cover the surface with butter flakes.

Meanwhile, bake in the oven heated to 250 degrees – in the lower range – for 20 to half an hour. During baking, make sure that the temperature is well distributed: d

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