Grape tart

SERVES 6/8 - EASY AND AFFORDABLE

Recipe

Preparation 30 minutes + 1 hour rest for pastry dough

Cooking time 1 hour

 

Step 1
Mix all the ingredients for the dough and shape into a ball. Leave to rest for at least 1 hour.

Step 2
Place the washed red grapes in a saucepan and pour in wine. Bring to the boil, crushing the grapes with a wooden spoon. Strain through a sieve, pressing down to catch as much juice as possible. Pour it back into a saucepan, add the sugar cubes and simmer until you obtain a syrup.

Step 3
Pour in the cognac and flambé. Turn off the heat, add the remaining butter and leave to cool slightly. Blend until smooth.

Step 4

Spread the pastry across the base of a tart tin and prick it in places. Bake in a preheated oven at 180 °C for 10 min. Arrange the Gamay grapes in two layers over the tart and dust with the sugar. Bake in the oven for a further 50 minutes.

 

Serve the tart cold with the wine syrup in a sauce boat.

♥To be enjoyed with Palmer & Co Grands Terroirs 2015.

 

Ingredients

For the pastry:

  • 250g flour
  • 100g sugar
  • 125g butter
  • 1 pinch salt

Topping :

  • 800 g red grapes
  • 125 g caster sugar. Syrup: 500 g red grapes
  • 400 ml red wine
  • 20 sugar cubes

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