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
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Ingredients
- Slow Cooked Filling
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3
apples (Granny Smiths are great for this recipe)
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8 ounces
whole, peeled, cooked chestnuts (jarred or boxed)
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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
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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)
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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
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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)
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Bake the crust at 350 for 10 minutes until it just starts to barely brown
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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)
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Remove from oven and slice while warm. Serve immediately.
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