To celebrate harvest time of Montepulciano d’Abruzzo grapes, I’ve made a tart base made with farro flour and rice flour, filled with a traditional jam made with Montepulciano D’Abruzzo grapes, it is known as “Scrucchiata” in local dialect. This grape jam take some effort in the preparation but its taste is delicious. It is made with the pulp and the skins of the grapes without sugar. The texture of the jam is soft and the grape skins are not chewy, its sweetness is perfect with the nutty flavor of farro. I like describe this grape jam tart as a vintage sweet delicacy.
INGREDIENTS FOR A TART PAN OF 25 CM DIAMETERS
150 g of farro flour
150g of rice flour
110 g of brown sugar
6g of baking powder
50 g of extra virgin olive oil
330 g of “Scrucchiata” or grape jam
Preheat the oven to 180°C.
In a small bowl whisk the whole eggs and the sugar together, then add the extra virgin olive oil and whisk until you have a smooth mixture. In a large bowl mix together the rice flour, the farro flour and the baking powder. Then put the flour on a work surface and make a well in the center. Put inside the mixture and knead the dough with your hands into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes Then grease the tart pan with olive oil and flour to prevent the dough from sticking to the pan.
Remove the plastic wrap from the dough, cut off a small piece and squash it down inside the tart pan. Repeat until you have covered the bottom of the tart pan. Then cut off a piece of dough and roll it up. Flatten the roll on the side of the baking pan to form the edge of the tart. Spread the jam over the tart dough .
To make the bunch of grape
Roll out the remaining dough and shape it into a circle on baking parchment sheet. Google “a bunch of grapes to color”, Choose your favorite picture, print it out and cut out the outline of the picture, then put the picture on the dough and cut the dough along the outline of the picture with a knife. Remove the surplus of dough. Turn the parchment sheet upside down on the jam and arrange small balls of dough in the shape of a bunch of grapes.
Cook for about 30 minutes.
To really get to grips with the flavor of this tat, I recommend pairing it with a glass of a dessert wine like Vino Cotto or Moscato. It can be paired also with coffee or tea.
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