torta di Sant'Antonio

By Joschef

Ingredients

• 2 cups flour
• 7 tbsp. sugar, plus more
• 1 tsp. baking soda
• 6 tbsp. unsalted butter, cut into 1/2" cubes, chilled
• 1/4 cup milk
• 2 egg yolks
• 1 1/4 cups red wine
• 1/4 tsp. ground cinnamon
• 4 Granny Smith apples, peeled, cored, and thinly sliced
• 1/4 tsp. kosher salt
• Zest of 1 orange
• 1 egg white, lightly beaten

Details

Cooking time 45mins

Preparation

Step 1

1. In a bowl, whisk together flour, 1 tbsp. sugar, and baking soda; rub butter into flour until pea-size crumbles form. In a bowl, whisk together milk and yolks; mix with a fork into flour. Transfer to a floured surface; knead into a ball; wrap in plastic wrap and chill for 1 hour.

2. Bring remaining sugar, wine, cinnamon, apples, salt, and orange zest to a boil in a 4-qt.pan over medium-high heat. Reduce heat to medium-low; simmer until wine is reduced to a syrup, 25–30 minutes; let cool.

3. Heat oven to 375°. Transfer dough to a floured surface; roll out to ⅛" thickness. Transfer dough to an 11" tart pan with a removable bottom; press into bottom and sides. Trim dough edges; reserve scraps. Transfer apple mixture to pan; fold dough sides over edges. (To make garnish: roll dough scraps to ⅛" thickness. Cut out leaf and grape shapes; arrange on top.) Brush dough with egg white; sprinkle with sugar. Bake until golden, 25–30 minutes.