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Categories:
filling apples chestnuts red wine fresh cranberries light brown sugar white sugar cinnamon cloves crust butter flour white sugar red wine vinegar milk
Viewed: 59 - Published at: 6 years agoIngredients
- 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
Method
- 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)
- 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.
