A lavender-grape tart is fitting for a fall feast; an assortment of table grapes creates the range of colors in this rustic version.
Martha Stewart Living, November 2003
Yield Makes one 8-inch tart
- 3 tablespoons all-purpose flour, plus more for work surface
- 1/2 recipe <u>Pate Brisee (Pie Dough)</u>
- 4 cups assorted seedless grapes, halved
- 1 cup sugar, plus more for sprinkling
- Grated zest and juice of 1 large lemon
- 1/2 teaspoon dried lavender
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg white, lightly beaten
- Preheat oven to 425 degrees, with rack in
center; line bottom rack with foil. On a
lightly floured work surface, roll out
dough to a 13-inch round, about 1/8 inch
thick. Transfer to a parchment-lined
baking sheet, and chill 30 minutes.
- Meanwhile, in a bowl, toss together
grapes, sugar, lemon zest and juice, lavender,
salt, and flour. Transfer to a sieve
set over a bowl; drain 30 minutes.
- Mound mixture in center of chilled
dough, leaving a 2 1/2-inch border. Dot
with butter. Fold edges of dough over
filling, leaving center open. Brush dough
with egg white; sprinkle with sugar.
- Bake until pastry is golden brown,
about 20 minutes. Reduce oven heat to
350 degrees, and loosely cover center with foil.
Continue baking until juices are bubbling,
15 to 20 minutes more. Let cool.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.