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🍰 Classic Grape Tart

557 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Mound spelt flour on your work surface. Mix it with almonds, cane sugar, and salt. Press a well into the center. Cut the butter into small pieces. Distribute the butter pieces around the well. Place the egg in the center. Add about 2 to 3 tablespoons of lukewarm water. Chop all ingredients thoroughly with a knife until small crumbs form. Knead the crumbs into a dough with your hands. Shape into a ball. Wrap the dough in cling film. Chill in the refrigerator for 30 minutes.
  2. 2. Line a baking tin with baking paper. Roll out the dough between two sheets of cling film. Place the dough in the tin. Form a rim of about 1.5 cm height. Cover the dough with suitable baking paper. Distribute legumes (e.g., dried beans) on top. Bake the base in the preheated oven at 180°C (convection 160°C; gas mark 2-3) for 30 to 35 minutes. Let the base cool. Remove the legumes and the baking paper.
  3. 3. Separate the eggs. Beat the egg whites with an electric mixer until stiff. Stir in 30 g of sugar while beating. Soak the gelatin in cold water. Whisk the egg yolks with grape juice, the remaining sugar, lemon juice, and cornstarch. Warm the mixture in a saucepan over medium heat. Bring the mixture to a boil once.
  4. 4. Remove the saucepan from the heat. Let the mixture cool down slightly. Squeeze the gelatin and dissolve it in the warm mixture. Stir the gelatin in thoroughly. Wait until the mixture has cooled completely. Gently fold in the egg whites. Wash the grapes. Pat them dry. Set aside 12 grapes for decoration.
  5. 5. Surround the tart base with a tart ring. Cover the base densely with the remaining grapes. Distribute the grape cream on top. Decorate the cream in a zigzag pattern using a cake comb. Sprinkle the tart with almond flakes. Garnish the tart with the reserved grapes. Chill the tart in the refrigerator for 3 to 4 hours.

Nutrition per serving