Divine dishes with grapes

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 and 5ml (1t) lemon juice 30-45ml (2-3T) ice-cold 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, white sugar and lemon zest in a food processor and pulse until the mixture looks like breadcrumbs.

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 floured surface and shape 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 floured surface. Roll out into a rectangle of about 30x20cm. Transfer carefully to the prepared baking sheet.

5 Arrange the grapes on the dough. Pack them tightly together but leave a border of 5cm along the edges free. Fold the border over to form a crust.

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

7 To serve Slice and serve with ice cream.

(Turn over)