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1
Peel, core, and cut the apples into 3/4-inch (2-cm) slices.
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2
In a large nonreactive bowl or container, toss the apple slices with the sugar.
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3
Pour the red wine over, cover, and refrigerate for 24 to 48 hours.
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4
During that time, stir the mixture a few times so that all the slices get evenly saturated with the wine.
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5
Drain the red wine from the apples into a 10-inch (25-cm) nonreactive skillet (dont use cast iron).
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6
Simmer the wine over medium-high heat until thickened and reduced to about 1/3 cup (80 ml).
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7
Remove from the heat and measure out a few tablespoons of the wine syrup into a small bowl and reserve for glazing the baked tart.
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8
Heap the apples in the skillet with the remaining wine syrup and press them down to even them out.
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9
Preheat the oven to 375F (190C).
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10
Lightly flour a work surface and roll out the dough into a 12-inch (30-cm) circle.
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11
Drape the dough over the apples in the skillet and tuck the edges down between the skillet and the apples.
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12
Bake until the pastry has browned and the apples are tender when poked with a paring knife through the pastry, about 1 hour.
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13
Let cool about 10 minutes.
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14
If there appears to be an excessive amount of liquid, carefully tilt the pan over a bowl to drain some of it off (you can reduce it to a syrupy consistency for additional sauce or glaze).
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15
Invert a serving plate over the skillet.
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16
Wearing long oven mitts, grasp both the skillet and the plate and turn them over together, away from you, to unmold the tart.
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17
Be careful of any hot juices that may spill out!
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18
Brush the tart with the reserved wine syrup.
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19
Serve warm with creme fraiche or Vanilla Ice Cream (page 143).
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20
The dough can be made up to 2 days ahead and refrigerated, or frozen up to 2 months.
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21
The tart should be served warm, the same day its made.
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22
You can make it and leave it on the serving plate, under the overturned skillet, to keep it warm for about 1 hour before serving.
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23
It can also be rewarmed in a low oven.
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24
In either case, the tart should be glazed right before it is presented.
