And more exactly, “la tarte du vigneron”!
For a long time, the vine has ensured the reputation of Chinon. The grapes produced on both sides of the Vienne river give birth to the famous Chinon wine, which for a noble gastronomic cause can then be made into a red wine jam. This is the key ingredient to concoct the delicious french winegrower’s apple pie.
Recipes and ingredients of the french winegrower’s apple pie
As often, each culinary blog has its own recipe. For this dessert, most are based on puff pastry, but some have also tested the recipe with shortcrust pastry. The same goes for wine jam, whose preparation varies, with or without a pinch of cinnamon, with or without orange, with white or brown sugar, etc.
As for apples, thinly sliced Golden apples often seem to be preferred, although variations must surely exist. Moreover, some people caramelise them with butter and sugar before cooking in the oven.
But then, what is the real recipe of the winegrower’s tart, in all this?
The winegrower’s pie versus… “la tarte du vigneron”!
The answer to this question can be found on the Chinon side, and more precisely on the new street of the city hall. In the heart of the medieval streets, the shop window of the Ayrole pastry shop plays the “gourmandise attitude” card to the fullest. Difficult to resist the temptation, and moreover why resist? In fine, it is 150 winegrower’s apple pie that delight every week the fine gourmets. More exactly, 150 “tartes du vigneron”, a trademark registered in 1994 by its creator, Patrice Ayrole.
Patrice got the trigger by tasting Claude Fleurisson’s extraordinary wine confit, sublimated by delicious spicy touches. When he retired, the latter confided his secret recipe to Patrice Ayrole, on which he has relied for more than 25 years to make “his” french winegrower’s apple pie: a beautiful and brilliant red color covering the apples, circled with white via a light sprinkling of powdered sugar revealing the yellow of the puff pastry. Mmm, you can already imagine yourself tasting it, accompanying it for example with fine bubbles from Château de l’Aulée, a mellow Vouvray from Château de Valmer, or a rosé wine from Château du Petit Thouars.
Made in individual portions and for four, six or eight people, this apple pie has become the local specialty of Chinon, so much so that the Ayrole pastry shop can be found on the town’s tourist circuit, just like the royal fortress of Chinon and the tourist cellars around the city.
Ayrole Pastry Shop – 02 47 93 07 15
5 rue Neuve de l’Hôtel de Ville, 10 meters from the Chinon Tourist Office.