GRAPE TART WITH ICE CREAM
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
5ml (1t) lemon juice
30-45ml (2-3T) icecold water
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.