Green Grape Tart with Vanilla Pastry is a traditional British recipe for a classic tart of ripe green grapes with cream baked on a base of vanilla-flavoured pastry. The full recipe is presented here and I hope you enjoy this classic British version of: Green Grape Tart with Vanilla Pastry.
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Ingredients:
250g Vanilla Pastry
300g green grapes, halved and seeded
290ml double cream
1 tbsp icing sugar
1 tsp vanilla extract
280g granulated sugar
570ml water
pared zest of 1 lemon
Method:
Roll the pastry on a floured surface until large enough to cover the base of a 25cm flan or quiche dish. Add greaseproof paper (typically trimmed to a circle known as cartouche), weigh down with baking beans and place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and blind bake for about 20 minutes, or until cooked through and golden. Take out of the oven and allow to cool.
Make a sugar syrup by mixing the granulated sugar, water and lemon zest in a saucepan. Heat gently until the sugar has dissolved then bring to a boil and cook until the syrup coats the back of a spoon and feels tacky if cooled and held between thumb and forefinger. Cool, strain and keep in the fridge to use as needed.
Add the cream to a bowl and mix-in the icing sugar and vanilla extract. Whip until the cream is thick and stands in soft peaks (be careful not to over-whip). Spoon the whipped cream into the base of the pastry case then smooth the top and arrange the grape halves in neat concentric circles on top of the cream.
Brush with the sugar syrup to form a glaze and serve immediately.
