Last week FX Cuisine posted a recipe for Swiss Wine Tart. I grabbed my favorite bottle and gave it a go. Relatively simple recipe, and an outstanding crust. I ate all of them before they got home to Tyler...sorry Tyler.
Here is one of them fresh from the oven.
And after a few minutes of meditation:
It tasted of an apple pie, with no wine taste. I liked it very, very much and it is a recipe that I will repeat, probably for customers. On my next attempt, I'll include some fresh rosemary either in the crust, or in the filling itself. Give it a try.
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2 comments:
Wow, that's tres elegante. I wonder if there's an easy way to make the surface ultra-smooth: maybe to torch it for 10 seconds as soon as it gets to room temp to get rid of the bubbles...
Normally I wouldn't care about getting surfaces with a mirror-like sheen for tarts, but this one has gotten me inspired :)
Rob, thanks for trying this recipe! If it's any consolation I'm a big fan of succulent plants (cacti, agaves, aloes, etc...) and we sure don't have the right climate for them here in the Alps - unlike New Mexico!
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