Recipe of Tuscany
White Grape and Rosemary Tart
September in Touscany is always very special…weather permitting!
Those of us lucky enough to live in the country side near the beautiful vineyards
can take advantage of this and go to…steal a nice grape cluster directly
from the grapevine…but make sure you leave enough to make the winemaker
rich this year as well!!
Once you got this ripe cluster of grape make this tart and you’ll
appreciate September more from now on!
Ingredients for a 10 inches tart:
250grms of flour (organic would be better!)
125grms of sugar + 100grms extra (please try not to use refined sugar, taste will improve!)
125grms of good butter + 20grms extra (use vegan alternative if you prefere)
1 teaspoon chopped rosemary
500grms (more or less!) of grape
For the pastry, mix all the flour, 125grms of sugar,
125 grms of butter adding a little water to get a nice dough.
Let it rest in the fridge while you prepare the filling.
Wash the fruit and remove all the raising from the cluster, dry then a little.
Add some sugar (about 100grms) and a teaspoon of chopped rosemary to the grape.
Line a baking tin with 3/4 of the pastry prepared in advance.
Pour the mixture of fruit into the tin and cover with the leftover pastry.
Using fingertips scatter some butter (20grms)
and sugar on the top of the pastry to make it become more crunchy.
Cook in the oven for 40 minutes at 180° and than…enjoy it!!!
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