zoom

Share this recipe

This recipe has kindly been submitted to us by one of our customers

Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

Seriously Fruity Tarte aux Raisins

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!

Ingredients

  • 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
    To finish:-
    Icing sugar

Method

  1. 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.

Your recipe note

Edit your recipe note

Comments

Average user rating

0 stars