Grape tart

Recette

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.

 

Ingrédients

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