Red Wine Soaked Apples with Rosemary and Walnuts Tart

I saw an idea for soaking apples in red wine in a magazine at a doctor's office. I decided to make a tart with soaked apples. I figured that putting together apples, wine, rosemary and walnuts does not sound all that bad. The tart is really pretty. The apples glisten from the concentrated syrup (a whole bottle of wine reduced to 4 tablespoons!) and have a deep raspberry color. This is not something that everyone will like. I think that this tart is really classified as savory rather than sweet. I bet it would be good with a platter of cheese (say a cheese party). In any case, it is a nice break from the same old apple tart.

Use firm apples for this tart, such as Granny Smiths. I usually do not peel apples for tarts, but you want to peel the apples because the wine does not color the peel. If you have fruity red wine, use it. I used a dry red and it was just fine because of all the sugar that is added. You can make the crust and blind bake it up to a day ahead.

Red Wine Soaked Apples with Rosemary and Walnuts Tart
Apples Part
1 1/2 pounds firm apples, peeled
1/2 cup sugar
1 bottle of red wine
1 tablespoon tapioca flour

Peel the apples and then cut into 1/4 inch slices and place them into a big bowl. Cover with wine and sugar and swirl with your hand to combine. Cover with plastic wrap and refrigerate for 24-48 hours. Be sure to stir it a couple of times to make sure that the apples all get saturated equally.

Crust Part
1/2 cup walnuts, raw (get toasted while baking)
1 cup all purpose flour
¼ cup cake flour
1 tablespoon sugar
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoon cold butter, cut into ½ inch cubes
2 tablespoons olive oil
3 tablespoons water, ice cold
1 tablespoon vodka

To make the crust, combine walnuts and the dry ingredients in a food processor and pulse until the walnuts are fine. Add the butter and pulse 5 times. Add the oil, water and vodka and pulse until the dough forms little pebbles. Dump onto work surface and press the pebbles together. Roll into a circle and line a tart pan. Push the crust sides down so that they come up halfway.

Put on a baking sheet and put a piece of aluminum foil on the crust and fill with beans. Bake at 350 F for 15 minutes and then remove the foil with the beans. Bake for another 15 minutes or until the crust is golden brown. Set aside or cool and refrigirate for up to day.

While the crust is baking, reduce the liquid. Place a sieve over a heavy bottom pot (such as a Dutch oven) and pour the soaking apples to separate the apples and the liquid. Add a sprig of rosemary to the liquid and bring to a simmer over medium heat. Simmer until the liquid reduces to 1/4 cup. Pour into a measuring cup and set aside. It will be thick and sticky.

The baked crust can wait for the reduced syrup. The crust can be hot when you arrange the apples in it, but it can be cool too (say if it cooled off or you made it ahead).

Combine the apples with tapioca flour and arrange the apples in the tart pan (see the picture). Drizzle 2 tablespoons of the reduced wine syrup over the top. If the syrup cools off too much, it will be too thick. To make it drizzable put it in the microwave to get hot again.

Bake at 350 F on the bottom rack for 20-30 minutes. Remove and brush the apples with the other 2 tablespoons of syrup. You will need to microwave the syrup and dilute with a tiny bit of water. Since the apples not are secured to the tart, 'pat-pat-pat' the syrupy brush instead of using long strokes. This will prevent from the apple slices sliding all over the place.

Cool to room temperature and enjoy. Be sure to cut with a serrated knife. Store leftovers in the fridge for up to 2 days.