Name: Tarte au vin
Prep time: 45 min
Total time: 45 min
Yield: Makes one 9- or 10-inch tart
Ingredients: 1 cup plus 2 tablespoons sugar, plus more for topping; 4 eggs; Juice of 1 lemon; 5 egg yolks; 1 cup confectioners’ sugar; One ½-bottle Sauternes or other sweet wine; 1¼ cups plus 1 tablespoon flour; 8 tablespoons (1 stick) butter, softened; 3 tablespoons cornstarch

Preparation info

Makes
one
9- or 10 inch tart

Difficulty
Easy
Ready in
45 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This unusual tart begins with a sweet crust that is offset by an almost sour filling, reminiscent of lemons but made with sweet wine. It’s given a little crunch by caramelizing sugar on its top at the last moment as if it were crème brûlée.

Ingredients

8 tablespoons (1 stick) butter, softened
1 cup confectioners’ sugar

Method

Cream the butter and confectioners’ sugar together in a bowl; add the egg yolks and whisk until creamy. Stir in 1 cup plus 2 tablespoons of the flour; the dough will be moist. Scoop it out of the bowl onto a piece of plastic wrap and refrigerate for 30 minutes.
Roll out the dough on a lightly floured surface to a thickness of ¼ inch or less. Line a 9- or 10-inc

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