Grape tart with ice cream

Mouthwatering grape tart with ice cream (PHOTO: Drum)
Mouthwatering grape tart with ice cream (PHOTO: Drum)
Prep Time: 20 min
Servings: 6
Cooking Time: 20-30 min
  • 30ml - butter
  • - vanilla ice cream
  • 125g - cold butter, cubed
  • 250ml - cake flour
  • - pinch of salt
  • - grated zest of 1 lemon
  • 30ml - light brown sugar
  • 5ml - lemon juice
  • 60ml - white sugar
  • 250g - red grapes
  • 30-45ml - ice-cold water
Preheat the oven to 170°C. Line a baking sheet with baking paper and grease with nonstick spray.


Put the flour, salt, butter, sugar and lemon zest in a food processor and pulse until the mixture looks like bread crumbs.

2 Add the lemon juice and 30ml (2T) If the water. Pulse until a dough starts to form (add a little more water if needed).

3 Transfer the dough to a flour-strewn surface and roll into a ball. Flatten lightly and cover with clingfilm. Chill in the fridge for at least 30 minutes.

Put the dough on a flour-strewn surface. Roll out into a rectangle of about 30x20cm. Carefully transfer the dough to the prepared baking

5 Arrange the grapes on the dough. Pack them tightly together but leave a space of 5cm along the edge. Fold the edges of the dough over so a crust is formed.

6 Dot the tart with butter and sprinkle the sugar over. Bake for 25-30  minutes until golden brown and done. Let it cool for 15 minutes on the baking sheet.

Slice and serve with ice cream.