Tart with red wine in the pizza maker Princess 115001

[Tanyush]

Tanyush, thanks for such an interesting recipe! He's first on my list. It is a pity that there is only white wine at home. I will buy red, I will definitely do it.

[Svetik]

SvetikI hope you will be pleasantly surprised

[Tanyush]

I hope you will be pleasantly surprised

Tanyush, here, for some reason, I do not even doubt! Immediately fell for this recipe.

And I baked a tart with a wine filling!
What to say? Very much ... very much! I thought that there was little to surprise me in my long life (🤣), but this recipe surprised and interested. It was very unclear how the wine can turn into jelly? Has transformed !!! My changes: instead of ice water, I put ice whey into the dough (there was no water, but whey, like "shoe polish"! 🤣), and instead of black raisins (I don't have and no one likes raisins) I put fresh thorny plums! It baked longer due to draining. Baked in the oven. The tart itself tastes like sand baskets, slightly salty (maybe, of course, I sprinkled a little more salt?), The filling is plum marmalade with the astringency of thorns and the aftertaste of elite dry red wine, but sweet. For us, in general, the taste is not clear what it looks like, since we do not drink alcohol at all and have not tasted dry wine, in my opinion, never in my life! Very unusual, exquisite, interesting! A combination of salty, sweet, tart, with a wine flavor and, in general, something deliciously incomprehensible ... I can do it! All the more quickly, simply, all products are almost always available.

[win-tat]

win-tat, Tatyana, and be sure to take dry wine? Sometimes we have semi-sweet.
I want to try!

[Guzel]

Guzel, thanks for believing and trying!
And I think it turned out even more interesting with the thorn than with the raisins.
Everyone who tries this tart always has very interesting associations, and it leaves no one indifferent.
Antonina, dry red wine is tart, it gives the filling an interesting shade.
I've never tried semi-sweet, but if you like it, then why not. I just think the taste will be different, and I would reduce the amount of sugar in the filling, otherwise there will be too much sweetness, though I don't know how sweet this wine is. If you try, it will be very interesting to know your opinion.

Thank you very much for the recipe, this is not the first time I have been cooking with dry and semi-sweet wine, mainly with prunes, a couple of times with dried apricots, in the dough, if there is white wine, I add instead of water. Delicious. Thank you.

[Lokumki]

Oh, with prunes it turns out gorgeous! But I haven't tried it with semi-sweet, we only have dry.
And I also knead the dough with white wine when I bake Lokumki (Bulgarian cuisine), I really like it.
Zoya, thanks for trusting the recipe, I am very glad that the pie came to the court!

Tanya, is the Lokumka recipe on the site?

Zoe, no, she was printing from some website.

Tanya, another thanks, I bake tart often, now I'm lucky, fruit wine has appeared, today it was with blackcurrant wine, dried apricots and dates, very tasty. Fruit wine is acquired for this particular recipe.

[Zoya]

Zoya, thanks for the consistency, it's great when your favorite recipes appear.
I also bake this tart a lot, especially when I want to surprise someone.
And with blackcurrant, a gorgeous aroma is probably obtained.