Red Wine Caramel Tart

Red Wine Caramel Tart from The Boozy Baker

Every time I make homemade caramel, I think of my Grandma Bev, who is known for her decadent and irresistible caramels she makes at Christmastime.  While this recipe isn't quite as delicious as Grandma's caramels, it was fun to make and was a huge hit at my book club (paired with a juicy red blend).  I even got to use my candy thermometer and my tart pan, so I'm feeling extra fancy!  I tried to snap a picture of the exciting moment when the dissolved sugar mix turns amber-colored and transforms into caramel, but I didn't have enough hand to stir like a fiend and keep the thermometer in place while snapping photos, so you'll have to use your imagination.

Letting the crust cool while starting the wine reduction

Stirring the caramel sauce

Finished tart!

Red Wine Caramel Tart
From The Boozy Baker

Ingredients

For the crust:

1 1/4 cups flour
3 tablespoons sugar
1/4 teaspoon salt
1 stick unsalted butter, chilled and cut into 1/2-inch cubes
1 large egg yolk
1 tablespoon milk

For the caramel filling:

1/2 cup red wine
1 1/2 cups sugar
3 tablespoons corn syrup
1/4 teaspoon salt
6 tablespoons heavy cream
6 tablespoons unsalted butter, diced


Directions

1.  To make the crust, combine the flour, sugar, and salt in a food processor and pulse to combine.  Add the butter and pulse until coarse.  Add the egg yolk and the milk, and pulse until mixture comes together in large clumps.  Gather the dough into a ball and flatten into a disk.  Wrap in plastic wrap and refrigerate for 30 minutes.

2.  Roll the dough out on a lightly-floured work surface into a 12-inch circle.  Press into a 9-inch tart pan with a removable bottom.  Fold in any excess dough to make a thick edge.  Prick the bottom of the crust with a fork.  Refrigerate for 30 minutes.  Arrange rack in the bottom third of the oven and preheat the oven to 375 degrees F.  Bake the crust until it is golden brown, about 18-20 minutes.  Cool on a wire rack.

3.  To make the caramel filling, pour the wine into a small saucepan and bring to a boil over medium heat.  Lower the heat and simmer until the wine is syrupy and reduced to about 2 tablespoons, about 15 minutes.  Remove the saucepan from the heat and set aside.  

4.  In a medium saucepan, combine the sugar, corn syrup, salt, and 6 tablespoons of water.  Stir over low heat until the sugar dissolves, then increase the heat and boil until it turns a deep amber color and a candy thermometer registers just shy of 340 degrees F.  (Pull the pan off the heat at around 320 degrees to make sure the caramel doesn't burn.)

5.  Pour the caramel into the cooled tart shell.  Let the tart cool slightly, then refrigerate for at least four hours before serving.

Lovely treat for my book club