It’s almost guaranteed that you’ve never tasted something like grape and fennel seed tart before. These delicious flavours are highly unusual, but work beautifully together.
Recipe by Marlene van der Westhuizen
Photograph by Bruce Tuck
Grape and fennel seed tart
- 1 x 400g puff pastry, defrosted
- 1 large egg white
- 2 large eggs, whipped
- 125ml (½ cup) crème fraîche
- 15ml (1 tbsp) castor sugar
- 15ml (1 tbsp) vanilla paste
- 400g seedless red grapes, halved
- 15ml (1 tbsp) fennel seeds
- thick cream, to serve
Preheat the oven to 220°C. Line 6 greased, loose-bottom individual flan pans with the pastry, prick the dough with a fork and brush lightly with a little egg white. This prevents the dough from becoming soggy.
Fold the eggs, crème fraîche, sugar and vanilla together.
Distribute the grapes among the pastry bases and spoon the creamy mixture over the grapes. Sprinkle with the seeds and bake until the pastryis a lovely caramel colour, about 25 minutes.
Serve while still piping hot, with a dollop of thick cream.