GRAPE TART WITH ICE CREAM

DRUM - - Food -

SERVES 4-6

PREPA­RA­TION: 20 MIN CHILL­ING: 30 MIN BAK­ING: 25-30 MIN

CRUST 250ml (1c) cake flour pinch of salt 125g cold but­ter, cubed

60ml (¼c) white su­gar grated zest of

1 lemon

5ml (1t) lemon juice

30-45ml (2-3T) icecold wa­ter

AS­SEM­BLY

250g red grapes

30ml (2T) but­ter

30ml (2T) light brown su­gar

TO SERVE vanilla ice cream

Pre­heat the oven to 170°C. Line a bak­ing sheet with bak­ing pa­per and grease with non­stick spray.

1 CRUST Put the flour, salt, but­ter, su­gar and lemon zest in a food pro­ces­sor and pulse un­til the mix­ture looks like bread crumbs.

2 Add the lemon juice and 30ml (2T) of the wa­ter. Pulse un­til a dough starts to form (add a lit­tle more wa­ter if needed).

3 Trans­fer the dough to a flour-strewn sur­face and roll into a ball. Flat­ten lightly and cover with cling­film. Chill in the fridge for at least 30 min­utes.

4 AS­SEM­BLY Put the dough on a flourstrewn sur­face. Roll out into a rec­tan­gle of about 30x20cm. Care­fully trans­fer the dough to the pre­pared bak­ing sheet.

5 Ar­range the grapes on the dough. Pack them tightly to­gether but leave a space of 5cm along the edge. Fold the edges of the dough over so a crust is formed.

6 Dot the tart with but­ter and sprin­kle the su­gar over. Bake for 25-30­min­utes un­til golden brown and done. Let it cool for 15 min­utes on the bak­ing sheet.

7 TO SERVE Slice and serve with ice cream.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.