Fall Apple Tart with Fresh Tarragon
- 1 bottle Pinot Grigio
- 1 cup of sugar
- 1 batch of pie dough
- 2 fresh red Gala apples (peeled, halved, and cored – I use tablespoon to remove the seed core) Fresh tarragon for garnish (optional)
For Pie Dough
- 2 cups all-purpose flour
- ½ lb butter
- 1 tsp. salt
- ⅓ cup water
Pour a bottle of your favorite Pinot Grigio (or any semi-sweet white wine) in a sauce pan. Add one cup of sugar and reduce until it becomes like syrup. Pull off the heat and reserve.
Line each compartment of a 5-inch muffin pan with parchment. A cast-iron pan or any heavy, oven-safe sauté pan can also be used. Peel, halve and core the apples and slice lengthwise.
Fan out a half of an apple in one of the compartments or in one quarter of the cast-iron or sauté pan. Repeat this with remaining apples. Place in oven at 350°F for 5 minutes.
Pour the reduced wine and sugar mixture in the base of the compartments, over the heated apples.
Roll out the pie dough, and cut to fit the size of your pans. Place pie dough over apples. Bake in the oven at 350°F for about twenty minutes. Turn out onto a flat surface right after baking. Garnish with fresh tarragon after it has cooled enough to touch.