Drunk 'N Nutty Tarte Recipe • Wiki Recipes

Author Notes: After throwing together a concoction of some of my favorite items into a slow cooker to top a pork chop, we realized that the sauce would make a fantastic pie filling with just a few tweaks. We added it to my grandmother’s tarte crust and voila! The Drunk ‘N Nutty Tarte was born. (We have also topped it with a lemony crumble for variation).

The crust is very easy and it’s a great way to use up a half bottle of leftover wine. The only item that isn’t readily available is Chestnuts, however, I get them at Trader Joe’s in boxes.

You can make it in a traditional tarte pan or in silicone muffin tins to make a mini tarte.

The wine you drain out of the slow cooked filling is DELICIOUS and worth saving to drink later. —NYCNomNom

Serves: 8

Ingredients

Slow Cooked Filling

3

apples (Granny Smiths are great for this recipe)
8

ounces whole, peeled, cooked chestnuts (jarred or boxed)
12

ounces red wine (cheap wine is fine)
1/2

cup fresh cranberries (optional)
3/4

cup light brown sugar
3/4

cup granulated white sugar (you may have to add more to taste depending on the sweetness of the wine)
2

teaspoons cinnamon
1/2

teaspoon cloves

Tarte crust

1/2

cup butter (at room temperature)
1.5

cups all-purpose flour
3

tablespoons granulated white sugar
1

teaspoon red wine vinegar
2

teaspoons milk

Directions

Slow Cooked Filling

Peel and thinly slice the apples
Put all ingredients except chestnuts into a slow cooker and mix together (if the wine doesn’t fully cover the apples, give it a stir in the middle of cooking)
Slow cook on low for 6-7 hours (until apples and cranberries have softened and absorbed wine)
Add chestnuts to slow cooker and cook for an additional hour
Drain liquid from the filling (save the liquid for a great drink treat later) and set the filling aside (can be stored in the refrigerator over night)

Tarte crust

Preheat oven to 350 degrees F.
Place butter in bottom of the tarte pan or dish and cut it up into small chunks with a butter knife
Add the rest of the crust ingredients on top of the butter and combine it with your hands until well combined
Spread the crust across the bottom of the pan and up the side so it is thin and even. Use a fork to poke some holes in the bottom of the crust. (you may have extra crust dough leftover. I usually make a few mini version with it in muffin cups)
Bake the crust at 350 for 10 minutes until it just starts to barely brown
Add the filling from the slow cooker (sans liquid) to the crust and bake for an additional 30 minutes until hot throughout (if you add a crumb top, bake until it is browned)
Remove from oven and slice while warm. Serve immediately.

This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)