Frangipane Tart with Grapes on the Vine
This delicious tart tastes wonderful with every imaginable fruit I can find. A spoonful of crème fraîche or a scoop of ice cream always goes perfectly.
WHAT YOU NEED
1 tablespoon rosemary leaves
200 g (7 oz) wholemeal (wholewheat) flour, plus extra for dusting
Pinch of salt
1 teaspoon caster (superfine) sugar
100 g (3½ oz) cold butter
Splash of milk
100 g (3½ oz) butter, softened
2 tablespoons caster (superfine) sugar
Scraped seeds of ½ vanilla bean
Pinch of salt
1 egg, lightly beaten
100 g (3½ oz) ground almonds
2 teaspoons plain (all-purpose) flour
4 teaspoons amaretto or orangeflavoured liqueur
½ teaspoon finely grated lemon zest
200 g (7 oz) green, red or mixed grapes, stalks attached
WHAT TO DO
For the pastry, finely chop the rosemary leaves. Place the leaves in a large bowl and add the flour, sugar and salt. Cut the butter into small cubes, then rub into the flour mixture with your fingertips. Add the egg and milk and quickly mix everything to form a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C (350°F) (conventional). Roll out the pastry on a well-floured work surface to a 2–3 mm (⅛ inch) thick rectangle. Line a rectangular flan (tart) tin with the pastry. Cover the pastry with baking paper, fill with dried beans or baking beads and blind bake on the lowest shelf of the oven for 8–10 minutes. Remove the paper and beans and bake the pastry for a further 5 minutes. Remove the pastry from the oven and allow to cool.
Meanwhile, make the almond cream. In a stand mixer fitted with a whisk attachment, beat the butter, sugar, vanilla seeds and salt until pale and fluffy. Fold in the egg. In a small bowl, mix the ground almonds and flour then fold into the cream mixture. To finish, fold in the amaretto or orange liqueur and the lemon zest.
Spread the almond cream over the pastry. Pick the majority of the grapes from the stalks and arrange over the cream. Finish by garnishing with a few grape clusters.
Reduce the oven temperature to 170°C (340°F) and bake the tart on the middle shelf for 35–40 minutes. Allow to cool a little before serving.