Weintrauben-Törtchen

Ingredients

• 200 g Flour
• 40 g sugar
• a pinch of salt
• 100 g butter
• 1 egg yolk
• 150 g white grapes
• 150 g blue grapes
• 2 tbsp ground almonds
• 300 g yogurt
• 50 g powdered sugar
• 1 packet Bourbon vanilla sugar
• 1 tsp Cornstarch
• 1 egg
• Lemon balm (for garnish)

Instructions

1. 1.

   For the dough mix flour with sugar and salt. Add butter in pieces, 1-2 tbsp cold water and egg yolk on top. Scrape everything with a knife to create crumbs, then quickly knead by hand into a smooth dough. Wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Rinse grapes, halve and optionally pit them. Grease six tartlet tins (10-12 cm diameter, removable bottoms) and place close together on the work surface. Roll out the dough thinly on a floured surface. Place the dough sheet over the tins and roll over it with a rolling pin so that excess dough is cut off. Press dough into the tins firmly and pricking multiple times with a fork. Sprinkle ground almonds on top. Refrigerate for 30 minutes.

3. 3.

   For the glaze whisk yogurt, powdered sugar, vanilla sugar, cornstarch and egg together. Place grapes onto the dough in the tins. Spread the yogurt glaze over them. Bake in a preheated oven at 200°C (gas: level 3-4, convection: 180°C) for 30-35 minutes. Let cool slightly. Release grape tartlets from the tins, garnish with lemon balm and serve warm.