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Tarta Suiza de VinoHome >> Recetas
Text-only version printed fromhttp://FXcuisine.com/default.asp?Display=212 Una tarta suiza hecha con vino blanco y azúcar, muy popular en mis lares. Después de un verano que pasé fotografiando reportajes de comida, incluyendo la extravaganza de Hattonchâtel Hattonchâtel extravaganza, estoy de regreso con un poco de buena pornografía culinaria a la antigüita. Aquí tienes una muy popular tarta tradicional de vino blanco del cantón suizo de Vaud, en la ribera del Lago Ginebra. Encontrarás que es muy fácil de hacer, incluso desde cero. En Basle hacen una tarta similar con vino tinto. Tarta Suiza de Vino
La mantequilla debe estar a temperatura ambiente. NO la derritas, pues cambiarías su estructura física para siempre. No estamos haciendo ghee, sino masa para pie, o short dough, un menjurje muy delicado. Trabaja tu mantequilla con una pala para obtener una textura cremosa. Incorpora el azúcar a la masa. Añade una cuchara de leche (opcional). ... luego una yema de huevo. Trabájalo todo con la pala hasta lograr una crema sedosa... ...o con los dedos si no te molesta engrasarte la mano. Agrega el harina mezclada con la sal y una pizca de polvo de hornear. Incorpora el harina a la crema de mantequilla y huevo hasta que obtengas una testura grumosa o arenosa. No la sigas trabajando hasta que se ponga suave porque esto te daría una masa dura. Queremos que se desmorone fácilmente.
Haz una bola. Puedes quitarte los grumos de masa pegada a los dedos... ... luego envuélvela en film en un lugar fresco, pero no muy frío. Si la refrigeras, la masa se endurecerá y no podrás estirarla. Y si la dejas al sol, se derretirá miserablemente. Sobre advertencia no hay engaño. La receta continúa en la siguiente página ... Yo metí mi masa al refrigerador y ya ves porqué no lo debía haber hecho - está dura como piedra y se rompe cuando tratas de estirarla. Trabájala despacio con un rodillo, parchando la masa cuando se rompa. Dobla una hoja cuadrada de papel encerado en 8, luego córtalo en círculo y usalo como guía para extender la masa. Transfiere la masa al molde y parcha los lados hasta que todos los ángulos estén cubiertos. Cubre el interior del pie con azúcar ... ... luego vacíale el vino blanco. Agrega una pizca de canela y mezcla bien. Hornea 20 minutos a 240°C (450°F). Retíralo y agrégale unas lajitas de mantequilla ... ... luego añade el harina y mézclalo con un batidor hasta que obtengas una mezcla uniforme. Continúa horneándolo 10 minutos más o hasta que esté completamente cocido. Por favor ten en cuenta que éste mi pie está tal vez un poquito demasiado dorado, y que normalmente se ven más claros. Retíralo y colócalo en una rejilla grate para que se enfríe, quítale el papel y sírvelo. Ciertamente mi pie podría verse más bien formadito, pero nadie cuestionará su estatus casero. Rebana y sirve. 271524 visitas |
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45 comentarios
- #1
- Comment by Angelica S
Note to self: Do not read FXcuisine before breakfast!* Food porn indeed!*Unless you have something decadent to snack on, of course. But you never do.
- #2
- Comment by Johanna
Very decadent indeed. I wonder where to find that specially designed wood you use for rolling out the pastry- #3
- Answered by fx
Johanna, the rolling pin is a standard French rolling pin you can find in most stores dealing with professional pastry chefs, nothing fancy here. But if you meant the circular wooden dish, this is a Morroccan Gsââ, they use it for wetting couscous, a fine catch for FXcuisine indeed! You can find similar dishes with more history if you look for "wood dough bowl" on Ebay, with a touch of varnish they'll look very similar.- #4
- Answered by fx
Angelica, thanks for visiting! This tart costs exactly as much calories to make as one portion brings to you daily calorie bill - the FXcuisine way of balancing the books!- #5
- Comment by Cris
Hi!, This is a very original filling with the mix of the wine and the flour, I never have tasted anything similar.This is a recipe to try, by the way,I hope the tart doesnt taste very acid.Tt's nice to see something tradional from your country.- #6
- Comment by Jason Sandeman
Very, very nice for first thing in the morning. Thanks to you, I will actually have to listen to my rumbling stomach. I have some nice wine that I need to go through, so maybe this will set the mood up nicely.To put more of a Canadian twist on things, perhaps a nice icewine would be good to use, any thoughts?
- #7
- Comment by Bart
An interesting recipe! Making a pie (or tarte) predominantly out of sugar reminds me very much of pecan pie, which I ate many times here in the Southern USA. That pie is made from brown sugar (and corn syrup).- #8
- Comment by Hannah
FX, adding the flour and butter during the cooking - while the sugar mixture is bubbling away - looks dicey. I'm not sure I trust my own dexterity to do that step. Could one sift the flour in with the sugar before adding the wine? Could the butter be added then, as well? This recipe seems like such a fantastic one! I want to do it justice.On a side note, I'm always delighted when I see in my RSS reader that you've posted something new. Thanks for the gorgeous photos and fantastic foodie information! You consistently make me hungry.
- #9
- Comment by Dave Dragon
Another fine recipe for the books.What a great and interesting filling.
Ride it like you stole it
- #10
- Comment by chef4cook
Sounds very nice. I could see doing this with a Zin or a nice Port that had been previously steeped with a sashe of herbs and spices!- #11
- Answered by fx
Chef, if you use some fancy wine make sure not to bake it too long otherwise the flavor will vaporize!- #12
- Answered by fx
Hannah, thanks for visiting through RSS! Yes I'm sure you can mix the flour and sugar before, even with the wine. Don't let it bake too long though!- #13
- Answered by fx
Bart, pecan pie is definitely just as delicious as this wine tart. The people in Quebec make a sugar pie with corn syrup and maple syrup too.- #14
- Answered by fx
Jason, I think this might be wasting the icewine as all that will be left of it is the sweetness and some acidity, better use some LeCheapo white wine.- #15
- Answered by fx
Cris, the more sugar you add the less acid it tastes, and there is a load of sugar in there, so don't worry, this tart is not tart.- #16
- Comment by Kya
Your blog is just so delicious! The moment I saw this in my inbox I knew I had to try making it. I think my Grandma would really love this, and since I'm visiting her at Thanksgiving, I think it would be a nice surprise to bring her. Will it travel well?Also, I wanted to add (while quite off topic) that awhile back I tried roasting the garlic in the oven like you suggested here, and added it to the onion soup I made. It was really fantastic and the smell of that garlic alone was heaven =D I still hope you will add your own recipe for an onion soup one day!
- #17
- Comment by pixen
Wow... this is a unique pastry for me! I never heard or seen it in Suisse. May I know the name in French? I could had missed this sinful dessert among others that displayed before me. I also like the wooden dough bowl. I guessed it's a useful tool that you can carry or move it around if you run out of space in kitchen or participating in a gathering or community cooking. In my country, the local Malays would bring with them a chopping board similar to a small rectangular wooden bench - like the sushi board. With this the women and men would pitched in to cook for weddings or any festival functions. I think this wooden board is also used for sitting...hah!- #18
- Comment by Rosa
Your tart looks wonderful and ever so scrumptious! I love that speciality! By the way, have you tried the red wine version?Cheers,
Rosa
- #19
- Comment by Peter
There is a big difference between a tablespoon of baking powder (as called for in the recipe) and a "pinch" as called for in the text. Which is it? Thanks.- #20
- Comment by Cynthia
This is a tart that I must try my hand at making.- #21
- Comment by EMMA P
More food porn, please! Such a lovely delicious looking recipe! You've really inspired me to cook more.PS: You have beautiful hands!
- #22
- Comment by Andy Basile
Hello Francois-Xavier, I just came upon your blog by way of a post on NOTCOT.org. and I am completely impressed as well as obsessed with your site. I live in New York and am a Creative Director (formerly with Calvin Klein) so I am very taken with your style of photography which is very clean, very direct and very beautiful. I share your love of food and have dabbled in many cuisines but I have a particular love (and training) for pastry and I cannot wait to try this beautiful wine tart! I am also enjoying you past posts and have had quite a few laughs since you also have great a sense of humor. I am so happy to have found your inspiring and beautiful site and I look forward to your articles. Many thanks!- #23
- Answered by fx
Andy, thanks for your kind words! I am working on a few articles that will be much more creative and try to go beyond the strictly earthly aspects of food and eating, hope you'll like them too!- #24
- Answered by fx
Emma, thanks for visiting! These are actually my hands, I had the camera hanging from a pantograph in the ceiling and pressed the remote with my teeth, quite an adventure!- #25
- Answered by fx
Peter it is either a large pinch or a small tablespoon of baking powder.- #26
- Answered by fx
Rosa, I have never tried the red wine version but it should taste very similar unless served raw, the cooking removes a lot of the peculiarities of each wines!- #27
- Answered by fx
Pixen, we call it just "Tarte au vin", not to be mistaken with "Tarte au vin cuit" which is made from a reduction of apple and pear juices. I really love my wooden dough bowl and now want to buy a Japanese one!- #28
- Answered by fx
Kya, I will think about that onion soup, but it's quite complicated to get it right and separate stock is needed. For your grandma, this tart might not be the best choice as the short dough will turn soft after a couple hours and the tart might break. Better bring the raw short dough ball to your grandma and bake the tart at her place, it will be ready very quickly and fill her home with delicious smells!- #29
- Comment by Nate
How did you take those shots with both hands working the dough? Do you have some kind of remote bulb shutter release contraption that you step on to snap the pic?- #30
- Comment by Dave Dragon
What Great Recipe! Sue made this Tart last evening and all I can say is WOW!Thanks Again.
Ride it like you stole it
- #31
- Answered by fx
Dave thanks for trying this!- #32
- Answered by fx
Nate, actually for this article the camera was hanging from the ceiling and I had a small remote control between the teeth. Hence the fixed frame, it's a bit boring but I just couldn't butter up my camera!- #33
- Comment by Kobi Tobiano
I live in LA, my friend told me about your site- after 48 hours I want to say that I love it, THANK YOU!;))All looks great,I would like to send you a link with some pictures of my Pastries & food- I need your email address that I can send you a link from Facebook. I hope you going to send it to me, because I really want to share it with you/
Thank you again
Kobi Tobiano
- #34
- Answered by fx
Kobi, thanks for your kind words and please send me your pictures of pastry by replying to this email!- #35
- Comment by Mijhail
Si ya este sitio estaba entre mis favoritos, ahora con esta versión en español lo será aún más. Ya no tendré que utilizar ninguno de esos espantosos traductores automáticos. Los utilizaba mas que todo para los nombres de los ingredintes, pero ahora en español, todo será mucho mas fácil ¡y divertido!La proxima semana, cuando mi esposa y mi hijo regresen de vacaciones, les prepararé esta tarta, además de alguna de otras de sus excelentes recetas. Ya he preparado varias, las fotos son una muy buena ayuda.
Saludos desde Venezuela.
- #36
- Answered by fx
Hola Mijhail, y gracias por tu visita! Me alegra que te gusta la version castellana de FXcuisine.com, gracias a un amigo Mexicana, Ricardo Sanchez. Buena suerte con la tarta de vino!- #37
- Comment by Lynn
Francois, I am a recent devoted reader. I've been cooking for 40 years, and am considered pretty good, but I learn something new from each of your fantastic posts! I've struggled with short crusts for so many years, because recipes always recommend refrigerating the dough. they always are impossible to roll out, and end up tough. now with your detailed instructions and gorgeous photos I'm inspired to begin anew... maybe not with a wine tart, but perhaps a tarte Tatin.thanks for this remarkable site!
- #38
- Comment by Gfron1
Another winner! I made this last night and had some difficulties with the mixing mid-way through the baking process. The end result was delicious although my dough was destroyed. I will try again being more delicate in my whisking. I am going to add a bit of rosemary to my next batch which I know will be a great modification! Thank you.- #39
- Answered by fx
Gfron, I'm glad it worked for you nonetheless, perhaps mix the wine separately with the other ingredients before pouring it in the next time. Let me know about the rosemary, this sounds quite an intriguing contribution!- #40
- Answered by fx
Lynn, thanks for your kind words, I'm am very pleased to hear you learned something useful about short dough in my article!- #41
- Comment by Helena
Mmmm ... this sounds like a great tart. Food porn indeed. Can't wait to try it.Going by the ingredients used, here is a suggestion for future tarts. If you had to put the short dough in the fridge to pause the pie making process at any time, one way to make sure it does not turn dry and brittle might be to cover the bowl with the short dough with a damp dish towel. Plastic wrap should also work.
Going by your list of ingredients, one way to save brittle dough, so you don't have to patch and repatch the tart is to let it quickly warm up to room temp by sitting the dough on a large metal surface (a saucepan or a tray maybe) and let the metal surface distribute the chill. By the looks of that blob it didn't look like you'd have warm it to the point of the butter melting with either of these suggestions.
Regarding Jason's comment, yeah I had the same thought too. What if I topped off the pie with some ice-wine and maybe something to hold that liquid in place after most of the baking is done and the pie has been removed from heat? Mmmmm... worth a try. Worse case, I get to at least smell the ice-wine. ;)
Also that apple and pear reduction sounds like another yummy idea. Thanks for sharing. :)
And contrary to popular belief, ice-wines don't have to be that expensive. And I'm not talking about the less sweet late harvest ones either.
Saying ice-wine has to be expensive is like saying well cooked meals have to cost the sky. (As this blog proves, that is certainly not true.) Sure ice-wine is not the cheapest thing out there compared to white cooking wine, but compared to a good white, I think a lot of people will be surprised to find ice-wines can be a lot cheaper.
If you are planning on sipping not chugging; if you mail order direct from some of the smaller wineries; if you shop around (which I'm sure you can do FX), or better yet go the DIY kits / bottle your own route, ice-wine is actually pretty affordable.
- #42
- Answered by fx
Helena, thanks for your very precise tips, I will definitely try the metal-plate cold diffusion technique next time we make short dough!- #43
- Comment by Renald
Just curious: but would this recipe work with champagne?- #45
- Comment by mileyy
estoy buscando information of traditional dishes from switzerlad and dis are a agada :@