Description
A mulled wine apple lattice tart is a exquisite baked dessert that combines classic French pastry techniques with rich holiday beverages. The foundation of this recipe relies on a delicate, flaky crust that cradles a spiced fruit filling. Unlike ordinary fruit pies, the apples in this dish are pre-simmered in a aromatic reduction of red wine, orange zest, and sweet spices.
Ingredients
For the pastry
-
2½ cups (315 g) all-purpose flour
-
¾ cup (170 g) unsalted butter, cold and cubed
-
⅓ cup (65 g) granulated sugar
-
1 large egg
-
2–3 tablespoons cold water
-
¼ teaspoon salt
For the mulled-wine apple filling
-
5 medium apples (about 750 g), peeled, cored, and thinly sliced
-
½ cup (120 ml) red wine
-
½ cup (100 g) brown sugar
-
2 tablespoons unsalted butter
-
1 tablespoon lemon juice
-
1 tablespoon cornstarch
-
1 teaspoon ground cinnamon
-
¼ teaspoon ground nutmeg
-
2 whole cloves
-
1 star anise
-
1 strip orange peel
-
1 teaspoon vanilla extract
For the egg wash
-
1 egg, beaten
-
1 tablespoon milk
-
1 teaspoon coarse sugar, optional
Instructions
1. Make the pastry
-
Combine the flour, sugar, and salt in a large mixing bowl.
-
Rub in the cold butter until the mixture resembles coarse breadcrumbs.
-
Add the egg and enough cold water to bring the dough together.
-
Divide the dough into two portions, one slightly larger than the other. Shape into discs, wrap, and refrigerate for 30 minutes.
2. Prepare the mulled-wine apple filling
-
Place the red wine, brown sugar, cinnamon, nutmeg, cloves, star anise, and orange peel in a saucepan.
-
Bring to a gentle simmer and cook for 5 minutes to infuse the spices.
-
Add the sliced apples, butter, and lemon juice.
-
Simmer for 8–12 minutes, stirring occasionally, until the apples begin to soften.
-
Remove the cloves, star anise, and orange peel.
-
Stir the cornstarch with 1 tablespoon of cold water, then add it to the apple mixture.
-
Cook for another 1–2 minutes until the juices thicken. Stir in the vanilla extract and allow the filling to cool completely.
3. Assemble the tart
-
Preheat the oven to 375°F (190°C).
-
Roll out the larger pastry disc on a lightly floured surface and line a 9-inch (23 cm) tart pan.
-
Trim the excess pastry and prick the base lightly with a fork.
-
Spoon the cooled apple filling evenly into the pastry shell.
-
Roll out the remaining pastry and cut it into strips about ½–¾ inch wide.
-
Arrange the strips over the filling in a woven lattice pattern, alternating over and under.
-
Trim the edges and press the strips gently into the pastry rim.
4. Add the egg wash
-
Mix the beaten egg with the milk.
-
Brush the lattice and pastry edges lightly with the egg wash.
-
Sprinkle with coarse sugar, if desired.
5. Bake the tart
-
Bake for 40–50 minutes, until the pastry is golden brown and the apple filling is bubbling.
-
If the lattice browns too quickly, loosely cover it with foil for the remaining baking time.
-
Remove from the oven and cool for at least 20–30 minutes before slicing.
Notes
This Mulled Wine Apple Lattice Tart is best enjoyed warm, when the buttery pastry is crisp and the spiced apple filling is fragrant and tender. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat. For the best flavor, allow the tart to cool slightly before slicing, and store any leftovers in an airtight container in the refrigerator.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (⅛ tart)
- Calories: 390 kcal
Keywords: spiced apple lattice tart, red wine apple tart, holiday apple lattice pie, spiced apple tart recipe