Fabio Viviani's Grape Tart

"I learned how to make this tart at the nameless deli where my grandpa and I took our grapes to have them pressed for wine. While we did the vendemmia -- stomping on the grapes -- the woman who worked there would make pie crust. When we were done, there were always a lot of partly crushed grapes left over, so she'd put them in pies and we'd take them home with our fifty gallons of juice for wine. This very simple, straightforward dessert will wow all your guests." -- Fabio VivianiFull Story
Commenting on this article is closed.