On a recent visit to the Charente I discovered a version of this divine pattiserie and decided to replicate the recipe at home - so here it is!
What makes it the ultimate summer Seriously From Waitrose dessert?
Refreshingly and richly summery, this French inspired treat could also be made with cherries. A glass of Muscat to accompany would be special too!
For the sweet pastry:-
250g plain flour, 90g caster sugar, 1 medium egg, 125g butter
For the filling:-
50g toasted blitzed hazelnuts, 90g caster sugar, 3 large eggs, 75ml creme fraiche, 75ml full fat milk, 200g seedless red or green grapes
Make the sweet pastry in the usual way then bake blind.
Scatter the hazulnuts over the base of the cooked pastry case.
Whisk the custard ingredients together then pour into the pastry case carefully.
If the grapes are large then slice in half or simply arrange the fruit over the custard.
Bake on a low shelf for 35 to 45 minutes at 170 degrees C. Cool then dust with sifted icing sugar.