Grapes in all their variations are the heart of wines and also of the new confectionery of Cuyo. A show is this cold tart of grapes, for dessert or tea time.
for 6 portions
| 300 g. | FLOUR 0000 |
| 200 g. | BUTTER |
| 3 spoonfuls | LATE HARVEST WINE |
| 1 unit | EGG |
| 1 unit | YOLK |
FILLING
| 300 g. | HEAVY CREAM |
| 80 g. | ICING SUGAR |
| 400 g. | FRESH GRAPES |
| n/a | GRAPE SYRUP |
| 80 g. | BLUE CHEESE |
| 50 g. | SLICED TOASTED ALMONDS |
Dough
Make a sandy mass with flour and butter(it can be made in food processor). Add the rest of the ingredients, and join them only the necessary as to form the mass. Let it rest in refrigerator 30 minutes. Stretch the mass, wrap the chosen mold and bake in a pre heated oven at 180ºC during 15 minutes. Let it cool down and save.
Filling
Whip cream with the icing sugar at Chantilly. Clean grapes (you can peel them if you prefer). Brush the base of the baked mass with the grape syrup, fill with the whipped cream, decorate with grapes and almonds. If you prefer, the grapes can be marinated in syrup or in sweet wine according to the chosen tastes.
Presentation
Serve very cold. With a late harvest wine you can add a small portion of blue cheese and sauce it with syrup.
The dough brisèe has a neutral flavor, and is a very soft broken mass where the flavors of the filling show off.
Besides grapes for wines, in Cuyo we have they so called table grapes. There also are varieties with different colors of skin, with bunches loose or tight, soft or thick skis, more or less sweet, of big or small grains (as the famous chinche), and there are even without seeds.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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