Green Grape and Sour Cream Tart
- Peanut free
- Vegetarian
- Nut free
- Easy recipes
Ingredients
- 1 cup (250 mL) all-purpose flour
- 3 tbsp (45 mL) granulated sugar
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) cold butter, diced
- 1 egg yolk
- 2 tbsp (30 mL) dry white wine or water
- Icing sugar (optional)
- Filling:
- 3 cups (750 mL) seedless green grapes
- 1 cup (250 mL) sour cream
- 3 egg yolks
- 3 tbsp (45 mL) granulated sugar
- 2 tbsp (30 mL) marsala or sweet sherry
- Pinch salt
Preparation
In food processor, pulse flour, sugar and salt until combined. Pulse in butter until mixture resembles coarse crumbs with some larger pieces. Pulse in egg yolk; mix in wine. (Or, whisk together flour, sugar and salt; using pastry cutter or 2 knives, cut in butter. Mix in yolk; mix in wine.) Knead lightly into ball; flatten into disc. Cover and refrigerate for at least 30 minutes or up to 2 days.
Roll out dough into 11-inch (28 cm) circle; fit into 9-inch (23 cm) tart shell, trimming edges. Prick bottom all over with fork. Scatter grapes into tart. Bake on bottom third of 400F/200C oven for 20 minutes.
Meanwhile, whisk together sour cream, yolks, sugar, marsala and salt; pour over grapes, smoothing top. Continue baking until filling is set and golden around edge, about 30 minutes. Let cool on rack. Dust top with icing sugar (if using) before serving.
Makes 8 to 12 servings.
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