Tarte au Vin Cuit (Cooked Wine Tart) is a traditional French recipe for a classic hazelnut pastry tart with a cream and vin cuit (French mulled wine) filling. The full recipe is presented here and I hope you enjoy this classic French version of: Cooked Wine Tart (Tarte au Vin Cuit).
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wedge of mulled wine tart in hazelnut pastry on a chopping board
this is a classic French tart made from a base of Christmas van cuit (literally cooked wine) in a hazelnut pastry base. I had a bottle of van cuit from last year on the shelf and used this season's foraged hazelnuts for the base.
Ingredients:
For the Hazelnut shortcrust pastry:
250g plain flour
125g icing sugar
2 pinches of salt
50g ground hazelnuts
140g butter, diced
1 egg
For the Vin Cuit Cream Filling:
180g sweetened condensed milk
280g double cream
250ml vin cuit
Method:
Begin by preparing the hazelnut pastry.
We'll start by making the hazelnut shortcrust pastry. (If you don't like hazelnuts, you can replace them with almond powder for example).
Combine the flour, icing sugar and salt in a bowl. Stir in the ground hazelnuts then add the butter and rub into the flour mixture with your fingertips until the mixture resembles coarse crumbs. Add the egg and mix everything together until the ingredients come together as a dough (take care not to over-work).
Shape the dough into a ball, wrap in clingfilm then transfer to your refrigerator to chill for 10–15 minutes.
At the end of this time roll the dough out to 5mm thick then cut out a 25cm diameter round. Use this to line the base of a loose-bottomed tart tin.
Roll out the remaining dough out again, then cut strips of 2 cm width using the band cutter or a knife. Use these strips to line the sides of your tart tin.
If your dough softens too much during this time, place it back in the freezer for 5-10 minutes to make it easier to handle. You probably won't be able to make a single strip of dough for the sides — don't worry about this make 3 or 4 and ensure that you over-lap any joins then run your finger along to smooth the dough and make sure the edges are well sealed together.
Using a knife, cut off the excess dough by running your knife along the edge of the ring and going all the way around.
Generously prick the base of the dough with a the tines of fork. Then transfer the tar tin back in the freezer for 15 minutes. This way, the dough won't sink during baking.
Now pre-heat your oven to 200°C (180°C fan).
Once the dough is well chilled and your oven is hot, bake your biscuit for 25 minutes. It's ready when nicely golden in the middle and on the edges.
Let the pastry cool at room temperature, leaving it on the perforated tray and mat and leave your oven on.
For the filling, combine the condensed milk and double cream in a bowl. Add in the vin cuit and beat with a whisk until you have a creamy and homogeneous blend.
Remove the ring from around the baked pastry (it's easier to remove it now) and pour the cream into the tart shell.
Transfer to the centre of your pre-heated oven and bake for 8 minutes. After this time remove the tart from the oven and set aside to cool completely.
Slice into wedges and serve with cream. As well as a single large tarts this can also be prepared as tartlets.
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