
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