|140 grams||Plain flour (5 oz)|
|1 teaspoon||Baking powder|
|60 grams||Unsalted butter (2 1/4 oz)|
|120 grams||Caster sugar (4 oz)|
|1 teaspoon||Ground cinnamon|
|10 grams||Plain flour (1/4 oz)|
|Butter and flour for the tart tin|
|100 millilitres||Good dry white wine (scant 1/4 pint)|
|15 grams||Butter (approx. 1/2 oz)|
This a recipe from the Swiss district "Vaud": both the pastry and the filling are local specialities. Pre-heat the oven to 260 oC/500 oF. Lightly butter a tart tin with a removable base 20 cm (8 in) in diameter.
Pastry: put the flour, baking powder and softened butter together in a large bowl. Add the salt and sugar. 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 into 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. The pastry should be only 3 mm (⅛ in) thick and should extend well beyond the rim. Ease the pastry into the base of the tin by pressing gently into the corners with a small ball of dough, but arrange for the spare pastry at the top of the tin to project as a little horizontal fold or lip about 1 cm (⅜ in) wide and 1 cm deep inside the tin. There is now much less spare pastry all round the outside of the tin. Press the pastry down on top of the rim with your thumb and trim it off neatly by rolling the pin across the tin.
Press the fold of pastry inside the tin upwards (the rolling pin should have passed over it without touching it at all). Work fast, with your fingers inside the rim. You now have a border standing up all round the top of the tin, with the lower, outside edge firmly attached to the rim. Pinch this border between your finger and thumb with tweaking movements, at intervals of 1 cm (⅜ in) to make a little fluted edge all round the top of the tart.
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 with your fingertips. Dot the surface with the butter, in flakes.
Cook the tart in the bottom of the pre-heated oven for 15 ... 20 minutes, turning it from time to time to equalise the heat and to prevent bubbles forming.
Leave the tart to cool before taking it out of the tin.
(From: Fredy Girardet, Cuisine spontanee)
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