Grape tart

Name: Grape tart
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 75 g Butter or margarine; 75 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 2 Eggs (size M); 4 TABLESPOONS Milk; 125 g Flour; 1 TEASPOON Baking Powder; 150 ml light grape juice; 500 g Grapes; 8 sheets white gelatine; 3 can(s) (425 ml each; 250 g by weight) Apricots; 1 package (200 g) Double cream cream cheese; 100 ml Lemon juice; 2 packages Vanillin sugar; 3-4 Tbsp Apricot Jam; 1 1/2 packs (75 g each) Almond and nut sticks; 7-10 Tbsp Vine leaves and icing sugar; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

75 g Butter or margarine
75 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
2 Eggs (size M)
4 TABLESPOONS Milk
125 g Flour
1 TEASPOON Baking Powder
150 ml light grape juice
500 g Grapes
8 sheets white gelatine
3 can(s) (425 ml each; 250 g by weight) Apricots
1 package (200 g) Double cream cream cheese
100 ml Lemon juice
2 packages Vanillin sugar
3-4 Tbsp Apricot Jam
1 1/2 packs (75 g each) Almond and nut sticks
7-10 Tbsp Vine leaves and icing sugar
7-10 Tbsp Grease

Directions

1
Cream fat and sugar. Add lemon zest. Stir in eggs and milk. Mix flour and baking powder and stir in. Fill the dough into a greased springform pan (24 cm Ø).
2
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 25 minutes. Then let it cool down a little and sprinkle with 50 ml grape juice. Wash the grapes, cut them in half, remove the seeds and spread 2/3 on the bottom.
3
Soak gelatine in cold water. Drain the apricots, put 6 halves aside and puree the rest. Stir cream cheese, lemon juice and vanillin sugar until smooth. Add the apricot puree. Squeeze the gelatine, dissolve lukewarm, add the remaining grape juice and fold into the cream.
4
Cover the base with a springform pan rim and spread the cream cheese on the base. Chill for about 1 1/2 hours. Remove from the mould. Spread the remaining grapes and apricot halves on the cake.
5
Heat the jam. Spread on the fruit and on the edge of the cake. Press the almond-nut-sticks diagonally to the edge of the cake. Garnish the cake with vine leaves and serve dusted with icing sugar. Makes about 12 pieces.