Grape Tart
From greekgirrrl 17 years ago
- 45 minutes to make
- Serves 8
Try something new! To me it's a very earthy dessert!
Ingredients
- 1 package active dry yeast (2 ½ teaspoons) shopping list
- ¾ cups warm water shopping list
- 3 tablespoons Chianti — drink the rest with dinner!! LOL shopping list
- 1 tablespoon honey shopping list
- 2 ½ – 2 ¾ cups soft wheat flour (Italian “00” or White Lily flour) shopping list
- ¼ cup Tuscan extra virgin olive oil, plus more for oiling the bowl shopping list
- ½ teaspoon fine sea salt shopping list
- Around 1 ¾ pounds wine, Concord, or red Grace grapes shopping list
- 6 tablespoons sugar shopping list
How to make it
- Dissolve the yeast in the warm water, wine, and honey in a large bowl.
- Let sit for 10 minutes or until bubbles form.
- Stir in ¾ cup flour — it doesn’t have to be smooth because lumps will dissolve.
- Cover and let rise for 1 hour.
- Add the olive oil, salt, and 1 ½ cups flour, and knead dough until smooth and elastic.
- Add up to ½ cup additional flour if necessary so it isn’t sticky.
- Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 1 ½ hours.
- Punch the dough down and divide into two pieces. Roll each piece out to a rough 10 by 16-inch rectangle.
- Place one rectangle on parchment paper on a cookie sheet (or use a nonstick cookie sheet), scatter the dough with half the grapes, and sprinkle with 3 tablespoons sugar.
- Use the second rectangle of dough to cover the bottom layer. Sprinkle the remaining grapes on the dough, gently press the grapes into the dough, and sprinkle with 3 tablespoons sugar. Cover with plastic wrap and a dishtowel and let rise for 1 hour.
- Preheat the oven to 400ºF. Bake for 35 to 45 minutes or until dark brown.
- Remove from pan while still warm and spoon excess juice over the tart.
- Serve at room temperature
People Who Like This Dish 5
- invisiblechef WA
- greekcook1 Atlantic City, NJ
- whuebl Annapolis, MD
- rml VA
- bakermel Topeka, KS
- greekgirrrl Long Island, NY
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The Rating
Reviewed by 1 people-
I love grape tarts, thanks so much for this recipe.
invisiblechef
in loved it
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What do you think about using Marsala (sweet) instead of Chianti? I don't have any Chianti available.
invisiblechef
in loved it
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