The "grape harvest" tart

Muscat is the top notch pick during grape season, found in Provence, at the foot of Mont Ventoux. At harvest time, here is an incredible recipe that delights the grape harvesters of the Côtes du Rhône region.

For 4 persons.

Preparation time:

20 minutes

Cooking time:

15 minutes

Step 1

Prepare the almond cream.

Knead the butter until it’s nice and soft. Add the sugar and mix carefully. Incorporate the beaten egg then add the almond powder and whip well until the mix is homogenous and frothy.

Spread 2/3 of the pie crusts with the almond powder and bake in the oven at 160°C for 15 minutes.

Step 2

Meanwhile, beat the egg whites into snow peaks while incorporating the sugar and 2 drops of lemon, then continue to whip during about 3 minutes. Using an icing bag, spread the meringue on the tarts and briefly pass it under the oven grill to bring a little color.

Step 3

Sprinkle the meringue with cranberry jelly and Muscat du Ventoux AOP washed grapes cut in half.

 

Also discover the lemon meringue pie and the easy recipe for a tart with red berries.

Ingredients

For 12 small tarts

• 12 precooked sweet pie crusts

• 1 bunch of Muscat du Ventoux AOP grapes

• 2 tablespoons of cranberry jelly

For the almond cream

• 1 egg

• 50 g of sugar

• 50 g of almond powder

• 50 g of soft butter

• 1 egg white

For the Italian meringue

• 60 g of powdered sugar

• A few drops of lemon juice

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