For dough:

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1 cup (125g) all-purpose flour

3 tablespoons (42g) sugar

Pinch salt

½ teaspoon baking powder

4 tablespoons (½ stick) cold unsalted butter, cut into 8 pieces

1 large egg (used 3 tbsp aquafaba)

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For Wine Filling:

½ cup sugar (120g)

¼ cup all-purpose flour (37g)

¼ teaspoon ground cinnamon

1 cup Vaudois white wine, such as Dezaley

2 tablespoons unsalted butter

One 9-inch diameter removable bottom tart pan

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1. Set a rack in the lowest level of the oven and remove the rack(s) above. Preheat the oven to 375 degrees.

2. For the dough, combine the dry ingredients in a food processor fitted with the metal blade. Pulse several times to mix. Add butter and pulse repeatedly until butter is fully mixed in and the mixture is powdery. Add the egg and pulse repeatedly until the dough forms a ball.

3. Roll the dough on a floured surface and fit it into the pan, trimming the dough even with the top of the pan.

4. For the wine filling, in a mixing bowl, whisk together the sugar, flour and cinnamon. Strew about a third on the crust. Whisk the wine into the remaining flour and sugar mixture.

5. Dot the flour and sugar in the crust with butter, then place the pan in the oven. Pour on the wine mixture.

6. Bake the tart for about 35 to 40 minutes, or until the crust is baked through and the filling is set and slightly puffed.

7. Serve warm or at room temperature with plenty of the wine used to make it, well chilled.