As September is "vendemmia time" or grapes harvesting, baking with grapes is like a must-do. You can easily find Italian, Spanish or French grapes in supermarkets at this time of year and they should taste better as they are in season now.
With their sweet and astringent taste they can give a touch of freshness to your cakes, very pleasant to the palate and their sweetness allows you to cut down on the amount of sugar you add to the cake.
So let's use grapes to make any type of cake you like!
This tart has an almond flavour and can be a perfect and elegant treat for an afternoon tea.
You will need to make the shortcrust-almond pastry first and then the custard. It is delicious though and worth all the effort!
- Prep Time : 45 minutes
- Cook Time : 40-45 minutes
In a bowl mix the flour with the almond flour, the eggs and the sugar. Add the cold diced butter and working quickly with your hands combine all the ingredients well making a smooth ball
Wrap it in cling film and put it in the fridge for 30 minutes.
Bring the milk to the boil. Whip the eggs with the sugar then add the flour. Stir well then slowly add the hot milk and the vanilla and bring the mixture to the boil. Cook for about 5 minutes
Wash the grapes and cut them into halves.
Take the pastry out of the fridge and with your hands or with the help of a rolling pin flatten it and lay it in a greased round baking tin for tarts. Pierce it all over with a fork. Cook for about 20-25 minutes until golden
When it is cooked pour the custard over the tart and lay the grapes over it
If you like you can dust a little bit of icing sugar for decoration. Store in the fridge
I am sending these off to my favourite's weekly challenge Made with Love Mondays hosted by Javelin Warrior
I am entering this into Four Season's Food where the theme this month is Sliding into Autumn. Grapes are in season now so this tart will fit very well! This challenge is hosted by Anneli of Delicieux and Louisa of Chez Foti.