Mulled Wine Poached Apple Tart

Mulled Wine Poached Apple Tart
DifficultyBeginner
Category, ,

Tender apples poached in mulled wine and warm spices, arranged over an almond cream-filled tart shell, baked until golden, and glazed for a glossy, jewel-like finish.

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Yields8 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
For the mulled wine poached apples
 4 medium firm apples (e.g., Pink Lady or Honeycrisp), peeled, halved, and cored
 2 cups red wine (Merlot, Shiraz, or Cabernet works well)
 ½ cup granulated sugar
 1 cinnamon stick
 2 whole star anise
 4 whole cloves
 3 strips orange peel
 2 tbsp lemon juice
For the tart shell
 1 ¼ cups all-purpose flour
 ¼ cup powdered sugar
 ½ tsp salt
 ½ cup unsalted butter, chilled and cubed
 1 large egg yolk
 2 tbsp ice water
For the almond cream (frangipane)
 ½ cup unsalted butter (softened)
 ½ cup granulated sugar
 1 cup almond flour
 2 large eggs
 1 tsp vanilla extract
 1 tbsp all-purpose flour
For glaze
 ¼ cup red currant jelly (or apricot jam), warmed
Poach the apples
1

  1. In a medium saucepan, combine red wine, sugar, cinnamon, star anise, cloves, orange peel, and lemon juice. Bring to a simmer.

  2. Add apples and poach gently for 15–20 minutes, turning occasionally, until tender but not mushy.

  3. Remove apples, let cool slightly, then slice thinly lengthwise. Strain and reserve poaching liquid (you can reduce it into a syrup for drizzling later!).

Make the tart shell
2

  1. In a food processor, pulse flour, powdered sugar, and salt.

  2. Add cold butter cubes and pulse until mixture resembles coarse crumbs.

  3. Add egg yolk and 1 tbsp ice water; pulse until dough just comes together.

  4. Shape into a disk, wrap, and chill for 30 minutes.

  5. Roll out dough on a floured surface and fit into a 9-inch tart pan with removable bottom.

  6. Chill for another 15 minutes in freezer.

  7. Blind bake: Line shell with parchment and baking weights, bake at 375°F (190°C) for 15 minutes. Remove weights and bake another 5 minutes until lightly golden.

Make almond cream
3

  1. Beat butter and sugar until light and fluffy.

  2. Add eggs one at a time, then stir in almond flour, vanilla, and all-purpose flour.

  3. Spread evenly in cooled tart shell.

Assemble and bake
4

  1. Arrange poached apple slices in a fan or spiral pattern over the almond cream.

  2. Bake tart at 350°F (175°C) for 35–40 minutes, until filling is golden and set.

  3. Let cool 15 minutes.

Glaze and finish
5

  1. Warm red currant jelly and brush gently over apples for a glossy finish.

  2. Optionally, drizzle reduced mulled wine syrup over slices when serving.

Serving Suggestions
6

  • Serve warm or at room temperature with whipped cream, vanilla ice cream, or crème anglaise.

  • Perfect with a glass of mulled wine or port for a true Christmas treat.

Tips & Variations
7

  • Make-ahead: Poach apples a day before and store in the poaching liquid in the fridge. Assemble tart the next day.

  • Nut-free option: Swap almond cream for pastry cream or custard.

  • Extra flair: Garnish with candied orange peel or sugared cranberries.

  • Mini version: Make individual tartlets (adjust bake time to 20–25 minutes).

Ingredients

For the mulled wine poached apples
 4 medium firm apples (e.g., Pink Lady or Honeycrisp), peeled, halved, and cored
 2 cups red wine (Merlot, Shiraz, or Cabernet works well)
 ½ cup granulated sugar
 1 cinnamon stick
 2 whole star anise
 4 whole cloves
 3 strips orange peel
 2 tbsp lemon juice
For the tart shell
 1 ¼ cups all-purpose flour
 ¼ cup powdered sugar
 ½ tsp salt
 ½ cup unsalted butter, chilled and cubed
 1 large egg yolk
 2 tbsp ice water
For the almond cream (frangipane)
 ½ cup unsalted butter (softened)
 ½ cup granulated sugar
 1 cup almond flour
 2 large eggs
 1 tsp vanilla extract
 1 tbsp all-purpose flour
For glaze
 ¼ cup red currant jelly (or apricot jam), warmed
Mulled Wine Poached Apple Tart
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