A rustic Italian tart such as this would be as great with a piece of cheese and a glass of red wine and served with a sweet Zabaglione sauce. This tart is not too sweet – typical of many Italian desserts.
ingredients
Crust
Filling
Assembly
Zabaglione
directions
For crust, measure flour and sugar onto a clean work surface, mix with your fingers and make a well in the center. Whisk together yeast, water, egg yolk and salt and carefully pour into the center of the flour. Making a whisk with your fingertips, stir the liquid, gradually pulling in flour until a soft ball of dough forms. Dust your hands lightly with flour and knead the dough for 5 minutes, place in an oiled bowl and cover with plastic wrap. Leave in a draught-free place until it doubles in size, about 40 minutes.
For filling, toss grapes, pine nuts and sugar and set aside.
Preheat oven to 350 degrees F. and grease a 10-inch springform pan.
Divide risen dough in half and roll one piece out to ½-inch thick, press into prepared pan and cover with half of the pine nut filling.
Roll out second half of dough to same size and place on top of filling, pinching the edges to seal. Top tart with remaining pine nut filling, brush with olive oil and sprinkle with Turbinado sugar. Bake for 45 to 50 minutes, until top is golden brown and juices from the grapes run. Serve warm or at room temperature with Zabaglione.
Whisk egg yolks and sugar in a metal bowl over a pot of gently simmering water until they turn thick and pale. Still whisking, slowly pour in Marsala, whisking until thick and creamy. Serve warm. (Serves 6 full servings.)