Italian Recipes -
Grape Tart (Crostata
di Uva) Recipe
Italian Desserts Recipes
-
Grape Tart
(Crostata di Uva) Recipe
Ingredients
Pastry (paste):
225 g/8 oz/2 cups plain
(all-purpose) flour
100 g/4 oz/1/2 cup unsalted
(sweet) butter, plus a little for greasing
50 g/2 oz/1/4 cup caster
(superfine) sugar
1 egg yolk
15 ml/1 tbsp finely grated
lemon rind
30 ml/2 tbsp milk
Filling:
2 egg yolks
50 g/2 oz/1/4 cup caster
(superfine) sugar
15 ml/1 tbsp plain
(all-purpose) flour
175 m/3/4 cup milk
350 g/12 oz
seedless white grapes
Apricot jam
(conserve), warmed
Method:
Place the flour in a bowl
and rub in the measured amount of butter until
the mixture resembles breadcrumbs.
Stir in the sugar, egg
yolk, lemon rind and milk. Mix to a soft dough
and form into a ball. Wrap in Clingfilm (plastic
wrap) and chill for 2 hours.
Grease a 25 cm/10 in flan
tin (pie pan) or individual tartlet tins (patty
pans) with a little butter. Roll out the dough
on a floured board and line the tin.
Prick the base and sides
with a fork and place in a preheated oven at
180°C/350°F/gas mark 4 for 10 minutes.
Remove from the oven and
press the pastry down gently. Return to the oven
and bake for a further 10 minutes. Allow to cool
for 10 minutes.
Make the filling. Blend the
egg yolks with the sugar in a basin over a pan
of hot water. Whisk until thick and pale.
Whisk in the flour and the
milk and cook, whisking, until thick
enough to
coat the back of a spoon. Set aside to cool.
Spoon the
custard into the pastry case and top with the
grapes. Brush with apricot jam and serve
immediately.
Italian Recipes -
Grape Tart (Crostata
di Uva) Recipe
