Grape Tart Basic Recipe

Ingredients

• 300 g spelt flour
• 200 g cold butter
• 100 g cane sugar
• 1 egg
• 50 g ground almonds
• 500 g beans (for blind baking)
• parchment paper
• 4 eggs
• 100 g cane sugar
• 3 sheets white gelatin
• 400 ml grape juice
• 3 tbsp Lemon juice
• 2 tbsp Cornstarch
• 600 g seedless light grapes
• 50 g toasted almond flakes

Instructions

1. 1.

   Sift spelt flour onto a work surface, mix with almonds, cane sugar and salt, then make a well in the center. Cut butter into small pieces and arrange around the well. Add the egg to the center, pour in about 2–3 tbsp lukewarm water, and cut everything together with a knife until small dough crumbs form. Knead by hand into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Line a baking tin with parchment paper. Roll out the dough between two sheets of cling film and place it in the tin, forming a rim of about 1.5 cm. Cover with matching parchment paper and spread the beans on top. Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 30–35 minutes. Let cool, then remove the beans and parchment.

3. 3.

   Separate the eggs. Beat egg whites with an electric mixer until stiff peaks form while gradually adding 30 g sugar. Soak gelatin in cold water. Whisk yolks with grape juice, remaining sugar, lemon juice and cornstarch; heat in a saucepan over medium heat and bring to a boil once.

4. 4.

   Remove from heat and let cool slightly, then dissolve the pressed gelatin into it and stir thoroughly. Once the mixture is completely cooled, gently fold in the meringue. Wash grapes, pat dry and set aside 12 grapes for decoration.

5. 5.

   Encircle the base with a ring mold and cover tightly with the remaining grapes. Spread the grape custard over them and decorate with a zigzag pattern using a pastry whisk. Sprinkle toasted almond flakes and garnish with grapes. Refrigerate the tart for 3–4 hours.