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The colour of the cooked tart base is like autumn leaves. Almonds always pair perfectly with everything and the grapes are seasonal.
At the Farm, we have just finished harvesting grapes that, this year too, are abundant. Once again the protagonist is undoubtedly the Procanico grape variety with its beautiful and colourful bunches.
As we wait for the year’s new wine, we share a breakfast treat or snack that will please everyone.

Frangipane Grape Tart
Ingredients for a 18cm tart
110g white and red table grapes
For the short crust pastry
1 egg yolk
1 teaspoon baking powder
zest of ½ organic lemon
50g icing sugar
125g plain flour
60g butter
For the frangipane
70g almond flour
60g butter at room temperature
50g sugar
1 egg

Tip your flour onto your work surface. Add the baking powder and sugar and form a fountain. Cube the butter and work it briefly into the flour with the tips of your fingers until you get breadcrumbs. Add the egg yolk and work with your hands until you get a smooth dough. Form a ball, wrap it in cling film and rest in the fridge for 30 minutes.
In the meantime, prepare the frangipane. In an electric mixer, whip the butter and sugar until creamy. Add the egg while the motor is running. Finally, stir in the almond flour with a wooden spoon.
Wash the grapes, cut in half, and remove any seeds.
Preheat oven to 180°C. Roll out and line a tart tin (I used a disposable one that didn’t need to be greased). Fill with the frangipane, level with a spoon and add the grapes on top. Bake for about 25 minutes. Remove from the oven and cool completely before serving.

Recipe and photos Sara Milletti

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