1 April 2011

GRAPE AND FIG TART

Once the grape season is over you can use hot house grapes or well drained preserved stone fruit in this recipe.

For the pastry; * 1 ½ cups flour * 4 tablespoons caster sugar * 90 g ice cold butter, cut into small cubes * 1 large egg * ¼ teaspoon pure vanilla essence

For the filling: * 750g grapes, washed and dried (you can remove the pips if you wish) * 4 figs, halved * 2 large eggs * ½ cup caster sugar * 70g ground almonds * 2 tablespoons sour cream

Put the flour and sugar in the food processor. Add the butter and whiz together until the butter is formed into small crumbs. Add the egg and vanilla and pulse until the mixture starts to form a ball. If it is really dry you may add a tablespoon or two of ice-cold water Do not over-process. Tip out onto the clean bench and work the pastry gently so it forms a ball, then wrap in glad-wrap and refrigerate for at least 30 minutes.

Pre-heat the oven to 200°C with a large baking tray in it Roll out the pastry on a floured surface until it is quite thin, then line a 22-25 cm flan tin. Chill this while preparing the filling. Place the eggs and sugar in a mixing bowl and beat together until a light but thick mousse has formed. Add about two-thirds of the ground almonds with the sour cream. Combine well. Spread the remaining almonds over the surface of the pastry and scatter the grapes over the top of the almonds. Spoon over the almond and egg mixture. Place in the hot oven directly for 10 minutes, then reduce the heat to 180°C and bake for a further 30-35 minutes. Serve warm with Whipped cream. Serves 6-8.

See picture in recipe below.