Chocolate colour and jam texture, « vin cuit » is a sweet regional speciality.
This is a reduction of pear or sweet apple juice, cooked over a wood fire for several hours. It is made into pies, served with vanilla ice cream, pancakes and used in the preparation of Bénichon mustard.
Recipe for the « Vin cuit » tart : for 6 people
- 1 shortbread or puff pastry
- 20cl of « Vin cuit »
- 25cl of milk
- 100g of sugar
- 1 pinch of salt
- 50g white flour
- 1 whole egg
Preparation: 20 minutes
Preheat the oven to 200°C. Roll out the dough into a round plate. Heat the butter and flour in a saucepan to make a roux. Add the milk and make a very frothy béchamel sauce, keeping a thick sauce. Slowly pour the « Vin cuit » into it. The colour obtained must be a brown. Stir in the sugar. Add the egg off the heat. Bind well and pour over the dough already ready. Bake for 30 minutes at 200°C.