Grape Torte

This favorite Summery dessert is like a Pear Clafoutis
because the fruit is baked in a custard surrounded by a flavorful crust.

  

Fresh Grape Torte with powdered sugar

 Crust:

1 cube and 1 tbs. butter (125g)
1 scant cup flour (125g)
1/3 cup sugar (75g)
1/2 cup sliced almonds (50)
1 egg yolk
1/2 glass cognac
1/4 tsp. cinnamon

Filling:

1lb. seedless grapes -- washed & dried
3 1/2 tbs. butter or cream cheese
1/2 cup sugar
1 cup sliced almonds divided (100 g)
4 whole eggs, separated
1 tsp. vanilla
1 tbs. cornstarch or arrowroot
dash of salt
juice of 1/2 lemon

Powdered sugar or whipping cream for garnish

 
Grease and flour 9 1/2 inch springform.

Mix Crust ingredients and roll into a ball and press dough on bottom and up to the sides. Let cool in refrigerator until ready for baking.

Filling: Mix butter and egg yolks, half of the sugar into a cream, add vanilla en lemon. Whip egg whites until they form peaks, add remaining sugar, half of the almonds and cornstarch. Fold into the cream, do not beat any more, and pour into the dough lined springform. Put grapes on top, press the grapes lightly with a spoon en sprinkle remaining almonds on top. Bake in 350°F (275°C) oven for 1 hour. Check after 1 hour for doneness. If top browns too quickly, spread aluminum foil over top for the last 30 minutes. Let cool for 10 minutes. Remove ring from springform and cool completely. Dust with powdered sugar if desired, or whipped cream.