Cakes and Pastries Recipes - Grape, Lemon Cream and Caramel Sauce Tart Recipe

Ingredients

Serves 4:

• 14 oz Chasseles grapes

• 19 oz lemon cream (refer recipe)

Sweetened pastry:

• 7 1/4 oz flour

• 3 1/2 soft butter

• 1 small egg

• 1 1/2 tbsp sugar

• 1/2 tsp salt

Caramel sauce:

• 5 1/2 oz sugar

• 1 1/4 cup cream

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Method:

1. Prepare the dough: combine the flour and the butter to a grainy consistency. Make a well in the center. Add the egg, sugar and salt, mix until the dough is smooth. Roll into a ball and cover with a linen cloth; refrigerate for 2 hours.

2. Preheat the oven to 330°F/170°C.

3. Prepare the caramel sauce: bring to a boil 5 fl oz of water and the sugar. When the caramel turns golden brown take the saucepan off the heat ad pour in the cream. Mix quickly and cool.

4. Roll out the dough and line a tart pan with it. Bake blind for 10 minutes.

5. Meanwhile, halve the grapes and remove the seeds.

6. Fill the tart base with the lemon cream. Arrange the grape halves in circles, fleshy sides up, overlapping slightly.

7. Serve with the caramel sauce.