This is a lovely 'chewy' tart, filled with juicy grapes.
for the pastry
200 g plain flour + a bit extra for the tin
60 g icing sugar
pinch of salt
2 tsp lemon or lime juice
100 g butter, softened + a bit extra for the tin
for the topping
250 g seedless grapes, white or mixed
3 medium eggs
125 g caster sugar
7 g vanilla sugar
120 g ground almonds
1. Sift the flour into a mixing bowl. Add the icing sugar, salt, egg and lemon juice. Add the butter in small flakes and knead until smooth; wrap in cling film and leave to rest in the fridge for about 30 min.
2. Preheat the oven to 200 ºC. Lightly grease a springform baking tin (26 cm ø), dust with flour and shake out excess flour. Lightly dust a work surface with flour, roll the dough out till it’s at least 3 cm larger than the bottom of the tin and carefully line the bottom and sides of the tin with it (you need an edge because of the filling). Prick the base with a fork. Bake for 12 min. Remove the tin from the oven and let it cool slightly; lower the oven heat to 180 ºC.
3. Wash the grapes, remove the stems, pat the grapes dry and halve. Separate the eggs. Whisk the yolks with both sugars (caster and vanilla). Take a second, very clean bowl and whisk the egg whites until stiff peaks form. Carefully fold them, together with the ground almonds, through the yolks. Spread the mixture across the baked pastry case and divide the grapes evenly over it. Bake the Winzerkuchen for 45-50 min.; if you insert a cake tester (or a wooden skewer), it should come out clean and the top should be lightly coloured.
4. Take the tin out of the oven, let it cool completely (the nice ‘chewiness’ comes from cooling down) and dust with icing sugar before serving.
(* a ‘winzer’ is a vine-grower).
This recipe is from our book BACK! Het Duitse Bakboek (dutch)
© photo/text uitg.aagje blok