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Grape Tart Recipe
Grape Tart
Marc Meneau, L'Espérance, France
Marc Meneau, L'Espérance, France
Flavors of Burgundy
Total time: 30 to 60 minutes

Preparation time: 15 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

Serve this tart with vanilla whipped cream or vanilla ice cream.

For 4 servings

- 500-600 g (1 1/3 lb.) large white and purple grapes
- 200 g (7 oz.) thin pastry
- 60 g (2 oz.) soft butter
- 50 g (2 oz. - 1/2 cup) flour
- 100 g (3 1/2 oz. - 1/2 cup) granulated sugar
  1. Preheat the oven to 180° C (350° F).
  2. Separate the grapes from the stems, wash them and dry in a cloth.
  3. Roll the pastry out to 2 mm (1/8") with 30 g flour and place in a round 18 cm (7") tart pan. Place in the refrigerator for 10 minutes.
  4. Meanwhile, in a skillet, cook 70 g of sugar with 50 g butter until well browned.
  5. Add the grapes and cook for about 4 minutes over low heat until the juice takes on a pink hue from the grapes. Drain the grapes, reserving the juice.
  6. Strain the juice. Reduce it over low heat, like a jelly. Set aside at room temperature.
  7. Sprinkle the pastry base with 30 g sugar combined with 20 g flour. Add the sautéed drained grapes. Bake for 15 minutes.

Finishing and presentation

  1. Transfer the baked tart to a serving plate and brush the grape glaze over top. Serve warm.
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