Swiss Wine Tart

mileyy

Thu, 10 Sep 2009 01:48:12 GMT

estoy buscando information of traditional dishes from switzerlad and dis are a agada :@

fx

Mon, 17 Nov 2008 04:36:22 GMT

Renald, absolutely, you can do this with Champagne.

Renald

Sun, 16 Nov 2008 21:20:47 GMT

Just curious: but would this recipe work with champagne?

fx

Thu, 25 Sep 2008 04:11:40 GMT

Helena, thanks for your very precise tips, I will definitely try the metal-plate cold diffusion technique next time we make short dough!

Helena

Wed, 24 Sep 2008 01:53:15 GMT

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.

fx

Mon, 22 Sep 2008 14:25:58 GMT

Lynn, thanks for your kind words, I"m am very pleased to hear you learned something useful about short dough in my article!

fx

Mon, 22 Sep 2008 14:14:35 GMT

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!

Gfron1

Mon, 22 Sep 2008 13:34:47 GMT

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.

Lynn

Sun, 21 Sep 2008 23:33:25 GMT

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!

fx

Sun, 21 Sep 2008 11:19:22 GMT

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!

Mijhail

Sat, 20 Sep 2008 12:31:38 GMT

Si ya este sitio estaba entre mis favoritos, ahora con esta versi�n en espa�ol lo ser� a�n m�s. Ya no tendr� que utilizar ninguno de esos espantosos traductores autom�ticos. Los utilizaba mas que todo para los nombres de los ingredintes, pero ahora en espa�ol, todo ser� mucho mas f�cil �y divertido!

La proxima semana, cuando mi esposa y mi hijo regresen de vacaciones, les preparar� esta tarta, adem�s de alguna de otras de sus excelentes recetas. Ya he preparado varias, las fotos son una muy buena ayuda.

Saludos desde Venezuela.

fx

Fri, 19 Sep 2008 16:28:58 GMT

Kobi, thanks for your kind words and please send me your pictures of pastry by replying to this email!

Kobi Tobiano

Fri, 19 Sep 2008 15:36:01 GMT

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

fx

Thu, 18 Sep 2008 16:31:48 GMT

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!

fx

Thu, 18 Sep 2008 16:29:46 GMT

Dave thanks for trying this!

Dave Dragon

Wed, 17 Sep 2008 07:24:28 GMT

What Great Recipe! Sue made this Tart last evening and all I can say is WOW!

Thanks Again.

Ride it like you stole it

Nate

Tue, 16 Sep 2008 19:37:51 GMT

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?

fx

Tue, 16 Sep 2008 16:45:11 GMT

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!

fx

Tue, 16 Sep 2008 16:37:30 GMT

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!

fx

Tue, 16 Sep 2008 16:35:29 GMT

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!

fx

Tue, 16 Sep 2008 16:34:29 GMT

Peter it is either a large pinch or a small tablespoon of baking powder.

fx

Tue, 16 Sep 2008 16:31:20 GMT

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!

fx

Tue, 16 Sep 2008 16:29:11 GMT

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!

Andy Basile

Tue, 16 Sep 2008 14:31:16 GMT

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!

EMMA P

Mon, 15 Sep 2008 21:24:58 GMT

More food porn, please! Such a lovely delicious looking recipe! You"ve really inspired me to cook more.
PS: You have beautiful hands!

Cynthia

Mon, 15 Sep 2008 14:20:10 GMT

This is a tart that I must try my hand at making.

Peter

Mon, 15 Sep 2008 14:01:44 GMT

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.

Rosa

Mon, 15 Sep 2008 12:45:12 GMT

Your tart looks wonderful and ever so scrumptious! I love that speciality! By the way, have you tried the red wine version?

Cheers,

Rosa

pixen

Mon, 15 Sep 2008 12:39:21 GMT

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!

Kya

Mon, 15 Sep 2008 10:58:11 GMT

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!

fx

Mon, 15 Sep 2008 08:38:46 GMT

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.

fx

Mon, 15 Sep 2008 08:38:11 GMT

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.

fx

Mon, 15 Sep 2008 08:37:14 GMT

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.

fx

Mon, 15 Sep 2008 08:36:32 GMT

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!

fx

Mon, 15 Sep 2008 08:18:54 GMT

Chef, if you use some fancy wine make sure not to bake it too long otherwise the flavor will vaporize!

chef4cook

Mon, 15 Sep 2008 07:59:41 GMT

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!

Dave Dragon

Mon, 15 Sep 2008 07:53:52 GMT

Another fine recipe for the books.
What a great and interesting filling.

Ride it like you stole it

Hannah

Mon, 15 Sep 2008 07:44:19 GMT

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.

Bart

Mon, 15 Sep 2008 07:35:43 GMT

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).

Jason Sandeman

Mon, 15 Sep 2008 06:38:00 GMT

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?

Cris

Mon, 15 Sep 2008 05:32:04 GMT

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.

fx

Mon, 15 Sep 2008 04:58:18 GMT

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!

fx

Mon, 15 Sep 2008 04:57:27 GMT

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 Gs��, 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.

Johanna

Mon, 15 Sep 2008 04:40:04 GMT

Very decadent indeed. I wonder where to find that specially designed wood you use for rolling out the pastry

Angelica S

Mon, 15 Sep 2008 03:11:47 GMT

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.