Wine Tart (Vaud) Recipe
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Wine Tart (Vaud)
PASTRY
140 g Plain flour
1 tsp Baking powder
60 g Unsalted butter, softened
1/2 tsp Sugar
3 tbsp Milk
Butter, for the tart tin
Flour, for the tart tin
FILLING
120 g Caster sugar
1 tsp Ground cinnamon
10 g Plain flour
1 deciliter Dry white wine, from Vaud !!
15 g Butter
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)
This is a recipe from the Vaud: both the pastry and the filling are
local specialities. If you cannot get Vaudois wine, use any good dry
white wine instead.
Pre-heat the oven to 260 oC.
Lightly butter and flour a tart tin with a removable base 20 cm (8
in) in diameter.
To make the pastry, put the flour, baking powder and softened butter
together in a large bowl. Rub all the ingredients together with your
fingertips until the mixture resembles coarse semolina. Add the milk
and mix it in lightly and rapidly with your fingers, without exerting
any pressure. Form the pastry to a ball, using it to collect all the
loose flour. If need be, add another drop or two of milk.
Do not let the pastry rest, but roll it out straight away to fit the
prepared tart tin.
Mix the sugar, cinnamon and flour together. Strew this mixture all
over the bottom of the tart (This is a liquid filling so the bottom
of the tart is not pricked with a fork). Pour the wine over the sugar
mixture and mix it in with your fingertips. Dot the surface with the
butter, in flakes.
Cook the tart in the bottom of the pre-heated oven for 15 to 25
minutes, turning it from time to time to equalise the heat and to
prevent bubbles forming (at the end of the cooking time, the filling
must look like "middle-firm" gelatin).
Leave the tart to cool before taking it out of the tin.
From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN
0-333-40957-4
Typed for you by Rene Gagnaux |
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A few tips on healthy eating
If you enjoy eating, but want to regain your youthful figure and improve your all round physical condition, then, as most people know, you need to eat a thoughtfully designed wholesome dietary regime. At best, this should take in five measures of fruit/vegetables per day and include the right proportion of carbohydrates, proteins, and fat.
In deciding on a weight loss program, it is essential to also attempt to reduce ingestion of fat, refined carbohydrates and salt.
When chosing foods for dieting, dieters usually direct your attention to retail store and brand name food items known as 'low in fat'. To do this is usually a miscalculation, given that a food can be very low in fat content, but whilst still remaining dangerously high in calories and carbohydrates.
Drink more water. Our bodies need water , it is necessary for our body's survival and is void of fat. Water is also good in that it fills a dieter's tummy and decreases sensations of emptiness. The recommended portions doctors insist that we should aim to consume as a minimum six cups of plain water every 24 hours.
Rather than concentrating on those types of food you ought to eliminate from your dietary regime, focus on the sensible foods that you might want to bring into your meal plan. If you inject some nutritious pulses and vegetables into your diet, you'll discover that stop feeling hungry and have a significantl;y lower likelihood of being tempted by those detrimental midday snacks.
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