Sangria tart
Fruit, red wine and a little bit of spice. Sangria tart – your favourite Spanish cocktail in dessert form!
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. Dissolve the 1 cup of caster sugar in the red wine. Set aside.
  2. Cut the top and bottom off the apples, then thinly slice with a mandolin or very sharp knife. Peel and core the apple beforehand, if you wish, but I don’t think it’s necessary. Just pop the seeds out once it’s sliced. Put the apple into a large bowl.
  3. Using a peeler, slice off 2 – 3 pieces of the lemon rind and toss them in with the apples. Reserve the rest of the lemon for another recipe.
  4. Do the same with the orange, except you want to juice it and pour the juice in with the apples.
  5. Cut the vanilla pod lengthways and scrape the seeds out. Toss the seeds in with the 3 tablespoons of caster sugar, rub them into the sugar and set aside.
  6. Put the scraped vanilla pod in with the apples, add the cinnamon stick and then pour over the red wine. Mix it a little with your hand, then lay a side plate on top to keep the apples submerged.
  7. Refrigerate overnight.
  8. Using a fine mesh sieve, drain the wine from the fruit and spices straight into a small saucepan. Put the cinnamon stick and vanilla pod in with the wine. Lay the slices of apple onto lots of kitchen paper and dry them really well on both sides. Reserve the lemon and orange rinds.
  9. While the tart is baking you can make the sangria syrup.
  10. Preheat the oven to 180°C.
  11. Line a baking tray with baking paper, then brush it with some of the melted butter. Sprinkle over about half of the vanilla sugar.
  12. Take your sheet of defrosted puff pastry and cut a 24 centimetre diameter circle from it. Use a dinner plate, or anything the same size as the pastry. Lay the circle of pastry on top of the prepared baking sheet, then arrange the dried apple slices over it, leaving a 1 centimetre border. Brush the apples and pastry border with more butter and bake for 30 minutes.
  13. Take the tart out of the oven and switch the oven to grill mode.
  14. Scatter the remaining vanilla sugar over the tart and put it under the grill until slightly browned. Keep an eye on it as it can burn very quickly.
Syrup
  1. Bring the wine, cinnamon and vanilla pot to the boil. Reduce the heat to a simmer, allowing it to cook for about 15 minutes. Remove the cinnamon and vanilla pod – discarding the cinnamon but reserving the vanilla pod. Continue simmering for another 10 minutes or so, until it has reduced and coats the back of a spoon. Set aside to cool.
  2. To serve, drizzle the syrup over the tart and garnish with the reserved vanilla pod and the finely julienned reserved lemon and orange rind.
Recipe Notes

If the pastry grills faster than the apples, tear off a piece of foil big enough to cover the tart. Cut a circle the same diameter as the apples on top of the tart, lay the foil over the tart to cover the pastry (only exposing the apples) and continue grilling until the apples get some colour.