Almond-Crusted Vino Cotto Apple Tart
Almond-Crusted Vino Cotto Apple Tart
The almond crust and added vino cotto bring a new texture and flavor to apple tarts.
Recipe and photo by Deena Montillo
Verified Recipe ✅
Ingredients:
- 5 medium McIntosh apples
- 3 tablespoons lemon juice
- 2 cups almonds (sliced)
- 1 cup and 2 tablespoons all-purpose flour
- 1/4 cup sugar
- 1/2 cup Crisco® vegetable shortening
- 2-4 tablespoon warm water
- 1/4 cup sugar
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 tablespoons margarine
- 1/4 cup Vino Cotto di Montillo
- 1 teaspoon corn starch
- Ice cream (optional)
Directions:
- Spray a cupcake tin with 12 wells that are each approximately 2-1/2 inches round by 1-1/4 inch deep with non-stick spray. Add a little flour to each well and move the pan so as to coat the sides and bottom evenly with flour. Shake off excess flour.
- Peel apples then remove the core and seeds. Dice apples to 1/2-inch pieces. Splash with lemon juice to reduce browning.
- Preheat oven to 400°F (204°C).
- Using a food processor, chop almonds for 2-3 minutes to create an almond flour.
- In a large bowl, add almond flour, 1 cup all-purpose flour and sugar then whisk together.
- Add vegetable shortening to the almond mixture. Using a fork, press into it to create a moist, granular mixture.
- Add two tablespoons of warm water and mix together. Add one more tablespoon of water and mix. Repeat this step until a dough ball is formed.
- Add flour to a clean, flat surface. Roll out the dough ball to 1/8-inch thickness.
- With a glass whose rim is approximately 1/4-inch wider all the way around the cupcake well opening, cut out 12 circles of dough.
- If necessary use a spatula to lift each dough circle. Place a dough circle over the first cupcake well opening. Gently push the dough down into the well and press the dough up the sides, removing air pockets. Repeat this step 11 times. Form a ball with all remaining dough. Set aside.
- With a fork, poke the bottom and around the sides of each dough-lined cupcake well.
- Place the cupcake tin in the oven and bake for 8-10 minutes or until the crust is golden brown. When done, set aside.
- In a small bowl, combine sugar, 2 tablespoons all-purpose flour, nutmeg and cinnamon. Whisk together.
- In a glass, combine vino cotto and corn starch. Whisk to dissolve the corn starch.
- Drain the lemon juice from the apples.
- In a large skillet, melt butter over low-medium heat. Add the apples, cinnamon mixture and vino cotto mixture. Toss together to evenly coat all apples. Cover and let simmer for 2 minutes. Remove cover and toss. Test apples for doneness with a pointy fork. Repeat these steps until the apples are tender but not overcooked.
- Add small spoonfuls of prepared apple filling into each baked tart crust. Position apples to close gaps.
- Roll the remaining dough ball to 1/8-inch thickness. Using a pizza or pasta cutter, cut dough into 1/2-inch wide strips that are long enough to make a crisscross pattern over the tops of each apple filled tart crust.
- Use a spatula to lift each dough strip. Place the first strip over the first apple filled tart crust then place the second strip across the first one to form a crisscross pattern. Firmly press the dough ends onto the sides of the apple filled baked tart crust. Repeat.
- Bake for 8-10 minutes or until the top crust is golden brown. Remove from the oven and let rest for 15-20 minutes.
- Remove each apple tart from the cupcake tin.
- To garnish, place an apple tart onto a serving dish and top with ice cream, vino cotto or both. Serves 12.
Poaching then grilling...the results is a tender and flavorful turkey. The amazing flavor of vino cotto lends a modern twist. Try this delicious recipe for your next Thanksgiving dinner!
Recipe by Emma Knowles, Lisa Featherby & Alice Storey
Photo by Ben Dearnley
Styling by Emma Knowles
Gourmet Traveler, December 2009 issue
Verified Recipe ✅
Recipe by Rick Browne
Photo by Tina Rupp
Verified Recipe ✅
Adjust our delicious balsamic vinegar recipe to taste just the way you want it to...No surprises! You can make it as sweet or vinegary as you desire.
In case you're wondering, read the back of any store-bought balsamic vinegar. Look for the ingredient "mosto cotto" or "cooked grape must"--that ingredient is Vino Cotto! Unlike some balsamic vinegar brands, yours will not contain any additives, sweeteners, preservatives, or colorants. This makes yours a much healthier alternative for your family.
Use your homemade balsamic vinegar in all recipes that list it as an ingredient. Your family and friends will love what you make. And, you'll have bragging rights, too. You can say, "I even made the balsamic vinegar!" But, if you prefer that the dish not having a vinegary flavor to it, replace the balsamic vinegar with just Vino Cotto. It will come out delicious!
Verified Recipe ✅