GRAPE AND CUSTARD TART, a perfect dessert to serve after lunch or for breakfast, soft and creamy, truly delicious, a wonderful autumnal recipe.
You know when Sunday comes, and you want to prepare something special without complicating your life? “Today we’re making the grape and custard tart!” I said to the kids while looking at the grapes on the table. They were already laughing, knowing it would be a success.
What I love about this tart is that you can prepare it in advance: the shortcrust pastry can be done the day before, the custard the same morning, and then you assemble everything and voilà! Soft, creamy, and inviting, perfect for a family Sunday or to take to dinner with friends. And you can enrich it with flaked almonds, chopped hazelnuts, or a dusting of powdered sugar to make it even more scenic.
In short, the grape and custard tart is the dessert that pleases everyone: adults and children, sweet-toothed friends, and those looking for something simple yet impressive.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups flour (the one you usually use)
- 7 tbsps butter
- 1 egg
- 1/2 cup sugar
- 1 pinch salt
- 1 cup custard
- pinches salt
- 10.5 oz Concord grapes
Steps
Prepare the custard following this recipe.
Prepare the shortcrust pastry, pour the flour into a bowl, add the sugar, a pinch of salt, the butter in pieces, and the egg, knead well and quickly.
Roll out the pastry in a 9-inch pan and set aside the pastry for the lattice strips.
Pour the custard into the pastry shell, wash the grapes well, and place the grapes on the custard, then roll out the other pastry and cut it into strips.
Cover the dessert with the strips, weaving them together, then bake and cook at 350°F for 35-40 minutes.
Remove from the oven and dust with powdered sugar; let it cool before cutting.
Bon appétit
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GRAPE AND CUSTARD TART
Extra tips
Fruit variations: if you don’t have Concord grapes, you can use seedless white or black grapes, or replace them with figs, apples, or berries.
Lighter cream: you can replace part of the milk with plant-based milk, or prepare a cream without eggs for a more digestible version.
How to store it: better to keep it in the fridge and consume within two days, so it stays fresh and creamy.
For an extra touch: brush the surface with apricot jelly to make it shiny like those in pastry shops.
Rustic version: if you love “country” style desserts, you can add a bit of whole wheat flour to the pastry: it becomes more fragrant and pairs wonderfully with the grapes.
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FAQ GRAPE AND CUSTARD TART
Can I use other fruit instead of grapes?
Yes, strawberries, peaches, or berries are great alternatives.
Can the grape tart be prepared the day before?
Absolutely yes, just keep the custard separate and assemble at the last moment.
Can I make the pastry without butter?
Yes, by replacing it with vegetable oil or margarine.
Can the cream be egg-free?
Certainly, you can prepare a vegan custard using cornstarch and plant-based milk.
How to prevent grapes from releasing too much juice?
Cut the grapes in half, remove the seeds, and lightly dry them with kitchen paper before placing them on the custard.
