Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 2 tbsp ice water
- 1/2 cup seedless Amur grapes, halved
- 1/2 cup sliced almonds
- 1/4 cup honey
- 1/4 cup heavy cream
- 1/4 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together the all-purpose flour, almond flour, sugar, and salt.
3. Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the egg yolk and ice water. Add to the flour mixture and stir until the dough comes together.
5. Turn the dough out onto a lightly floured surface and knead a few times until smooth. Flatten into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
6. Roll out the chilled dough on a lightly floured surface to fit the tart pan. Line the pan with parchment paper and fill with pie weights or dried beans.
7. Bake the crust for 15 minutes, then remove the parchment paper and weights and bake for an additional 10 minutes, or until lightly golden brown.
8. Arrange the halved Amur grapes and sliced almonds over the baked crust.
9. In a small saucepan, heat the honey, heavy cream, vanilla extract, and pinch of salt over medium heat until the mixture comes to a simmer.
10. Pour the honey mixture over the grapes and almonds.
11. Bake the tart for 20-25 minutes, or until the filling is set and the edges are golden brown.
12. Let the tart cool completely before serving.
Time:
Preparation time: 45 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 365
Fat: 22g
Saturated Fat: 10g
Cholesterol: 67mg
Sodium: 89mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 21g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Seedless Amur grapes can be substituted with any seedless grape variety.
- Honey can be substituted with maple syrup or agave nectar.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add a sprinkle of cinnamon or nutmeg to the honey mixture for extra flavor.
- Top the tart with a dollop of whipped cream or vanilla ice cream.
- Use different fruit and nut combinations, such as pear and pecan or apple and walnut.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture.
- Chill the dough before rolling it out to prevent it from sticking to the surface.
- Use a sharp knife to cut the grapes in half.
- Use a pastry brush to evenly distribute the honey mixture over the grapes and almonds.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Dust with powdered sugar before serving.
Garnishes:
Garnish with fresh mint leaves or additional sliced almonds.
Pairings:
Pair with a glass of sweet white wine, such as Riesling or Moscato.
Suggested side dishes:
Serve with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of ice water at a time until the dough comes together.
- If the filling is too runny, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the grapes thoroughly before using them in the recipe.
Food history:
The Amur grape is a variety of grape that is native to China and Russia. It is known for its sweet and juicy flavor.
Flavor profiles:
The tart has a sweet and nutty flavor, with a hint of tartness from the grapes.
Serving suggestions:
Serve the tart as a dessert or as a sweet snack.
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