Recipe for Wine Tart

Ingredients for Wine Tart:
140 g
Plain flour (5 oz) 
1/2 ts Sugar 
1 ts Baking
powder 
3 tb Milk 
60 g Unsalted
butter (2 1/4 oz) 
Butter and flour for the 1 ds Salt
- tart tin 
120 g Caster sugar (4 oz) 
100 ml
Good dry white wine (scant 1 ts Ground cinnamon - 1/4 pint) 

10 g Plain flour (1/4 oz) 
15 g Butter
(approx. 1/2 oz)

Wine Tart preparation instruction:
Pre-heat the oven to 260 oC/500 oF. Lightly butter a
tart tin with a removable base 20 cm (8 in) in diameter.

 
Pastry: put the flour, baking powder and softened butter together in
a large bowl. Add the salt and sugar. Rub all the ingredients together with
your fingertips until the mixture resembles coarse semolina. Add the milk
and mix it in lightly and rapidly with your fingers, without exerting any
pressure. Form the pastry into a ball, using it to collect all the loose
flour. If need be, add another drop or two of milk.
 
Do not let
the pastry rest, but roll it out straight away to fit the prepared tart tin.
The pastry should be only 3 mm (1/8 in) thick and
should extend well
beyond the rim. Ease the pastry into the base of the tin by pressing gently
into the corners with a small ball of dough, but arrange for the spare
pastry at the top of the tin to project as a little horizontal fold or lip
about 1 cm (3/8 in) wide and 1 cm deep inside the tin. There is now much
less spare pastry all round the outside of the tin.
 
Press the
pastry down on top of the rim with your thumb and trim it off neatly by
rolling the pin across the tin.
 
Press the fold of pastry inside
the tin upwards (the rolling pin should have passed over it without touching
it at all). Work fast, with your fingers inside the rim. You now have a
border standing up all round the top of the tin, with the lower, outside
edge firmly attached to the rim.
 
Pinch this border between your
finger and thumb with tweaking movements, at intervals of 1 cm (3/8 in) to
make a little fluted edge all round the top of the tart.
 
Mix
the sugar, cinnamon and flour together. Strew this mixture all over the
bottom of the tart. (This is a liquid filling so the bottom of the tart is
not pricked with a fork). Pour the wine over the sugar mixture and mix it
with your fingertips. Dot the surface with the butter, in flakes.

 
Cook the tart in the bottom of the pre-heated oven for 15 ... 20
minutes, turning it from time to time to equalise the heat and to prevent
bubbles forming.
 
Leave the tart to cool before taking it out of
the tin.
 
Servings: 6