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Torta di Sant'Antonio (Sant'Antonio Apple Tart)

From: Saveur

2 cups flour
7 tbsp. sugar, plus more
1 tsp. baking soda
6 tbsp. unsalted butter, cut into ½" cubes, chilled
¼ cup milk
2 egg yolks
1 ¼ cups red wine
¼ tsp. ground cinnamon
4 Granny Smith apples, peeled, cored, and thinly sliced
¼ tsp. kosher salt
Zest of 1 orange
1 egg white, lightly beaten

In a bowl, whisk together flour, 1 tbsp. sugar, and baking soda; rub butter into flour until pea-size crumbles form. In a bowl, whisk together milk and yolks; mix with a fork into flour. Transfer to a floured surface; knead into a ball; wrap in plastic wrap and chill for 1 hour.

Bring remaining sugar, wine, cinnamon, apples, salt, and orange zest to a boil in a 4-qt.pan over medium-high heat. Reduce heat to medium-low; simmer until wine is reduced to a syrup, 25–30 minutes; let cool.

Heat oven to 375°. Transfer dough to a floured surface; roll out to 1/8" thickness. Transfer dough to an 11" tart pan with a removable bottom; press into bottom and sides. Trim dough edges; reserve scraps. Transfer apple mixture to pan; fold dough sides over edges. (To make garnish: roll dough scraps to 1/8" thickness. Cut out leaf and grape shapes; arrange on top.) Brush dough with egg white; sprinkle with sugar. Bake until golden, 25–30 minutes.