Grape tart (crostata d’uva)

1.Process flour, butter, sugar, salt, egg and rind using the”pulse” button until combined. Do not over-work pastry. Knead lightly on a board until smooth.

2.Grease a 30cm springform tin, pie dish or removable-base flan tin. Roll out the pastry on a floured surface until large enough to fit the tin. If the pastry is difficult to handle, refrigerate until firmer. Ease pastry into tin; if using a springform tin, the pastry will only come partway up the side of the tin. Scallop the edge with fingers. Refrigerate the pastry for 1 hour.

3.Preheat the oven to hot, 220°C (220°C fan-forced). Place the tin on an oven tray, cover pastry with a sheet of baking paper; fill pastry with dried beans or rice. Bake in a hot oven for about 20 minutes or until well browned.

4.For marzipan, combine all ingredients in a bowl. Spread the marzipan over the base of the cooled pastry.

5.For cream, Beat the egg yolks and sugar together until well combined. Add the cream and cook on very low heat until the cream begins to thicken. Be careful not to boil it, or you’ll have scrambled eggs. Let it cool a little, then spread it over the marzipan.

6.Arrange the grapes on top of the tart; dust with sifted icing sugar.