Francine Schneider, a Westhoffen farmer's wife, has built quite a reputation throughout Alsace for her fruit tarts, featured at Marlenheim's Le Cerf. Recipes like this one hearken back to the days when farmers stored grapes in their attics.
FOR THE FILLING
- 1 1⁄2 lb. red or green seedless grapes, washed and removed from stems
- 1⁄4 cup sugar
- 1⁄4 cup crème fraîche
- 1 tbsp. sugar
- 2 eggs, lightly beaten
FOR THE PASTRY
- 2 cups flour
- 1 1⁄2 tsp. salt
- 7 tbsp. butter, chilled and cut into pieces
- 2 tbsp. shortening, cut into pieces
Variation: For Schneider's equally renowned tarte aux griottes (cherry tart), pick through and pit 1 1/2 lbs. sour cherries. Place in a large bowl and add about 1/2 cup sugar, depending on the sourness of the cherries. Proceed as for grapes in step 1, above.
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