Grape Tart

Arrange the flour in a fountain shape on the work surfaceCombine the softened butter, sugar, eggs and egg yolks, then work the ingredients until you obtain a smooth and fairly soft dough, free of streaks of butter and homogeneous to the touch.

Cover the dough with a bowl and let it rest for at least two hours. Resting completes the process of blending the ingredients and makes the dough easier to roll out; it should be firm but still soft, without a dry surface.

Halve ripe white or red grapes and remove the seeds. Keep the halves whole, without squashing them, so they can be arranged neatly on the pasta and retain their shape during cooking.

Take the dough and thin it out with the rolling pin until you obtain a thin, but not excessively thin, sheet of pastry. Make sure it has a uniform thickness and that the diameter is sufficient to cover the bottom of the pan. cake pan.

Butter the cake pan and place the pastry disc on the bottom, making sure it adheres without breaking. Make sure the base completely covers the bottom and has no marked creases, so it will cook evenly.

Arrange the grapes on the dough, cut side up. Arrange them neatly side by side, forming a mosaic-like surface, without overlapping, to evenly distribute the filling.

Bake in preheated oven at 180°C (356°F) and cook until the pastry is golden brown and the surface appears cooked through. Check the edge: it should be a uniform golden color, without appearing dark or burnt.

Let the tart cool and serve it warm or cold. Cut it. into wedges or diamond-shaped, keeping the arrangement of the grapes visible on the surface and the paste sufficiently stable when cut.