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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
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
- 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)
- 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
- 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)