I was fascinated by the idea of a tart with a red wine filling. The chef instructor from La Varenne had discovered the recipe in an old cookbook from Burgundy. In the headnote, Willan mentions that she prefers a particular French pinot noir for this because it pairs well with the cinnamon in the recipe. I brought home a bottle of French burgundy and got baking. The crust is a sweet pate sucree made with egg yolks, butter, flour, sugar, and a pinch of salt. After resting, the dough was rolled and fitted into a nine-inch tart shell. It was blind-baked until golden. The filling was just a mix of two eggs, a half cup of sugar, two teaspoons of cornstarch, and two teaspoons of cinnamon that was whisked together. A cup of pinot noir was stirred in last. It’s noted in the recipe that any froth is to be avoided, and careful stirring is advised. The filling was poured into the tart shell, and it went back into a 375 degree F oven for about 20 minutes until the center was set. It was served with whipped cream.
The flavor is fruity but vaguely so, and the cinnamon is front and center. I think I was expecting a redder looking tart, but the color is almost like chocolate which is not a bad trade-off. It’s a great dessert for a dinner party, and it’s an easy one to prepare. I was as delighted to learn about this red wine tart as I was to read this memoir.
I am a member of the Amazon Affiliate Program.