I've had this recipe for Swiss Wine Tart bookmarked for more than 2 years now. I finally decided that enough was enough, and I had to perform this piece of alchemy that involves pouring a glass of wine into a pastry case.
The method was straightforward enough, although if I had thought about it I would have had the pastry case on the oven tray in the oven before I started pouring in the wine.
But the result? A resounding "meh". It was partly, I think that looking at a tart like that I expect to taste lemon, and then not getting lemon was disappointing. It was probably also the light-bodied sauvignon blanc that I used. It would probably have been better with something quite dry and full-flavoured.
No matter. My curiosity has been satisfied. I have made it and I don't need to make it again.