Pinotage Wine Tart For Harvest

Pinotage is a unique South African wine, best drunk slightly chilled. It is an easy wine to make, according to the wine makers I speak to. Considered a masculine wine, pinot noir (the mother) will show in grapes grown in cooler climates, whereas cinsaut (the father) will show in vintages where the weather is warmer. The grapes are not high maintenance and when left on the vine to go very ripe the wine will be a great colour and have a lot of intensity. There is very little skin contact when making a pinotage, probably a maximum of 36 hours. The skins are only used for their colour and if left too long, the taste will be too aggressive. The grapes can be worked quite aggressively in the tank but not overworked. With the grape created in 1925, the first big vintage was in 1959 making this a relatively new wine on the market. In this new world wine, the legs give an indication of the intensity of the wine. It is a versatile food wine and can handle spice. Most wines are put into oak for 12 to 18 months. For the popular coffee pinotage, the wine is fermented in charred oak. Having a few bottles to hand of pinotage, and wanting to create a recipe using my pastry, I made a pinotage wine tart.

Pinotage Wine Tart
Pinotage Wine Tart

Pinotage Wine Tart

Author: Adapted from Larousse Gastronomique page 1061

Ingredients

  • 3 eggs
  • 100 g sugar - I used fructose
  • 100 mls pinotage or any red wine
  • Caster sugar for sprinkling - I used fructose
  • 15 g butter cubed

Instructions

  • Preheat the oven to 220° Celsius
  • Beat the eggs and the sugar together until the sugar dissolves
  • Add the wine and pour into a prepared pastry shell
  • Bake for 20 minutes
  • Remove from the oven and sprinkle the top with some caster sugar
  • Dot the butter around the tart
  • Return to the oven and bake for a further 15 minutes at 200° Celsius
  • Serve lukewarm

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30 thoughts on “Pinotage Wine Tart For Harvest

  1. Interesting and looks so easy to do at the same time. Thanks also for the trivia on fermentation. That’s an added knowledge to the must-try recipe!

    Julie
    Gourmet Getaways

  2. Such a nice tart Tandy…yes, I had pinotage when in South Africa, but never had this dessert…I like that this is easy to make and looks delicious!
    Have a great weekend 😀

  3. Tandy, your posts are always so interesting–even though your recipes have egg, meat & fish, i always find something in the post that i can learn about–thank you

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