By Mia in Germany on March 27, 2009
Photo by awalde
Photo by awalde
"If I want something baked that isn't gluten-free, I hire my DMIL who makes the most adorable cakes and tarts. This tart's story is quite funny: My DFIL loved collecting wines, although he had no idea about which wine is storable and which not. He just loved making holidays at the Mosel and buy interesting looking Mosel-wines, generally white wines. Unluckily he mostly loved collecting the bottles, but not drinking the wine, so he left a whole cellar of wine bottles when he passed away. For about one year DMIL talked about somehow getting rid of those wines, making German "Weincreme" or giving them away as a present, because none of us liked that stuff. DH then pointed out that we couldn't give it away as a present as we didn't know whether the wine actually was still drinkable (if it ever had been). Finally DMIL decided to make this apple wine tart for a summer bbq we had. The afternoon she came over with the tart she was all red in the face, and uncovering the plate she giggled and said that evidently she had just catched the only bottle of *red* wine, and when she noticed her mistake it was too late. So instead of an all "white" tart we had this funny white and red one - which was a big hit! Every single female at the party asked for the recipe, and all agreed that it looks much more interesting with red wine than with white. Prep time is a guess because I didn't make the tart myself; it doesn't include resting time overnight"
Serving Size: 1 (206 g)
Servings Per Recipe: 12
"Mia, your tart is wonderful! and funny!
I used about 2 cup of wine with 5 tablespoon of sugar according the amounts (usually milk) suggested by my vanille curd package. It was really the right amount for us.
My daughter was exited to try the cake and my husband really stunned! It came out perfecty and delicious after 100 minutes by 150?C.(300?F).
How is with a Christmas version with "Gluehwein" (spiced wine)? I will try this for sure!"