Tart with grapes

A sweet typical of late summer: the freshness of the tart joins one of the first fruits of autumn.

Ingredients:

• shortbread
• custard
• a bunch of white grapes
• a few grains of black grapes
• 2 tablespoons of apricot jam or jelly

Oven: 356°F (180 ° C)

I made this cake yesterday,  for some friends.

You can made the usual shortcrust pastry recipe you find here and put in a tart pan with shaped bottom, because then we stuffed stuffed to the contrary.

 Baked for 25/30 minutes at 356°F (180 ° C) or as soon as it sees the gilding.

 After cooking you did cool down for 10 minutes and then turn the cake on a board and let rest without further remove the cake pan.

Meanwhile, shell the grapes, wash well and dry it.

 After you removed from the pan and turn.

 We then filled the base with the custard and placed over the grains of black and white grapes.

 Finally you can put a little jelly cake, type "tortagel" or some apricot jam heated with a tablespoon of rum, so it prevents the fruit is not damaged and remains lucid.

See the recipe in printable PDF