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


Recipe Summary

Makes one 8-inch tart


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees, with rack incenter; line bottom rack with foil. On alightly floured work surface, roll outdough to a 13-inch round, about 1/8 inchthick. Transfer to a parchment-linedbaking sheet, and chill 30 minutes.

  • Meanwhile, in a bowl, toss togethergrapes, sugar, lemon zest and juice, lavender,salt, and flour. Transfer to a sieveset over a bowl; drain 30 minutes.

  • Mound mixture in center of chilleddough, leaving a 2 1/2-inch border. Dotwith butter. Fold edges of dough overfilling, leaving center open. Brush doughwith egg white; sprinkle with sugar.

  • Bake until pastry is golden brown,about 20 minutes. Reduce oven heat to350 degrees, and loosely cover center with foil.Continue baking until juices are bubbling,15 to 20 minutes more. Let cool.