Drunk 'N Nutty Tarte

1. 1

   Peel and thinly slice the apples

2. 2

   Put all ingredients except chestnuts into a slow cooker and mix together (if the wine doesn't fully cover the apples, give it a stir in the middle of cooking)

3. 3

   Slow cook on low for 6-7 hours (until apples and cranberries have softened and absorbed wine)

4. 4

   Add chestnuts to slow cooker and cook for an additional hour

5. 5

   Drain liquid from the filling (save the liquid for a great drink treat later) and set the filling aside (can be stored in the refrigerator over night)

6. 6

   Preheat oven to 350 degrees F.

7. 7

   Place butter in bottom of the tarte pan or dish and cut it up into small chunks with a butter knife

8. 8

   Add the rest of the crust ingredients on top of the butter and combine it with your hands until well combined

9. 9

   Spread the crust across the bottom of the pan and up the side so it is thin and even. Use a fork to poke some holes in the bottom of the crust. (you may have extra crust dough leftover. I usually make a few mini version with it in muffin cups)

10. 10

    Bake the crust at 350 for 10 minutes until it just starts to barely brown

11. 11

    Add the filling from the slow cooker (sans liquid) to the crust and bake for an additional 30 minutes until hot throughout (if you add a crumb top, bake until it is browned)

12. 12

    Remove from oven and slice while warm. Serve immediately.

* Per serving · 4 servings · Values may vary.