Tarte Vigneronne is a traditional French apple tart from the Loire Valley. Made with buttery puff pastry, thinly sliced French apples and a delicate layer of Chinon red wine jelly, this rustic French dessert is simple, elegant and full of regional character. Enjoy this rustic French apple tart for a weekend brunch or a relaxed French-style picnic.
The distinctive Chinon wine jelly can be bought ready-made, as used in this recipe, but it is also surprisingly easy to make at home. Simply boil together one bottle of Chinon red wine, ½ cup of lemon juice and 2oz of powdered pectin, stirring frequently. Once boiling, add 4 ½ cups of granulated sugar, stir until dissolved and bring the mixture back to a boil. Boil for 1 minute, stirring continuously, then remove from the heat and skim off any foam. Pour into sterilised jars and leave to set. If you prefer, you can also replace the wine jelly with French raspberry jam for a slightly sweeter, fruitier variation.
Ingredients For
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1 sheet
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4 (Gala variety)
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1.50 cup
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-
for dusting
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for dusting
Preparation
1
Preheat your oven to 400F/200C.
Roll out the puff pastry so it’s about 1/8” thick. Transfer to a parchment or silicone mat lined baking sheet and sprinkle the top of the dough with sugar.
2
Peel and thinly slice the apples then place them overlapping to cover the top of the puff pastry completely.
3
Sprinkle the apples liberally with granulated sugar and place knobs of the butter randomly across the top.
4
Bake 30-35 minutes until the pieces of puff pastry that are peeking out are nicely browned.
Let cool 10-15 minutes, then while it’s still warm spread the red wine jelly on top.
Right before serving dust the edges with powdered sugar.
© Molly Wilkinson
Contributor
Molly Wilkinson
Pastry chef
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