tartlets
- 1 bunch of black grapes
- 1 bunch of muscat grapes
- 2 rolls of shortcrust pastry
- 125 g ground almonds
- 50 g flour
- 125 g soft butter + 20 g for the moulds
- 1 egg
- 100 g caster sugar
- Wash, dry and deseed the grapes.
- Roll out the shortcrust pastry on the floured work surface. Cut out six discs of dough that are much larger than the size of the moulds. Butter the moulds, put the pastry on the bottom and prick with a fork. Set aside in a cool place.
- Put the butter and sugar in a bowl. Beat until creamy. Add the egg. Whisk well. Add flour and ground almonds and whisk again.
- Preheat oven to 180°C. Divide the grapes between the moulds. Cover with almond cream.
- Place in the oven and bake for 25 minutes. The top should be golden brown. Serve warm or cold.
