Ripatella Grape Tart

This fall has been amazing with the fruits! My hubby and his friends took over 500 kg apples and pears for pressing on Friday and we ended up with 365l of apple juice. 150l of it will be made to apple cider. A new project that the men have. Looking forward to seeing and of course to taste the results.

So yesterday I checked our grape stock. There has usually been a couple of grapes and that’s it. This year, the thing is full! Yesterday I harvested 1/3 of it and there’s still plenty. So what to do with them? We eat them fresh of course but because they ripen all pretty much same time I have to find some new ways of using them.

I will dry some and make jam but that’s it! Yesterday I surfed the all-knowing Google and found a couple of interesting receipts. One from Gusto webpages sounded interesting so I experimented with it yesterday. Recipe under is the result. Hope you like it!

1 package strudel/yufka/filo dough,(four sheets)
60 g melted butter
700 g grapes
60g nuts of your choosing, chopped very fine (First time I used walnuts and on the second time I used pistachios)
50g butter for frying
20g Brown sugar
100g breadcrumbs
Powder sugar for dusting
cinnamon for dusting and for the filling

Preheat the oven to180°C. Paste tart form (Ø 26 cm) with butter.
Half the grapes and if desired take the seeds out. (I were far too lazy to do this and Hubby said he liked the “crunch”)Chop up your nuts, put the butter in the frying pan and roast your nuts, breadcrumbs, sugar, and 1 teaspoon of cinnamon (please adjust this to your own taste. I like the strong taste of the cinnamon) until bread crumbs have a golden color. Toss your grapes and the nut-bread crumbs filling together in a mixing bowl.
Take one filo dough sheet and place it in your pie dish so that about 5 cm hangs outside from every side. Paste with the butter, dust with the powder sugar and cinnamon. Continue to do this until you have all four sheets of your filo dough layered and buttered.
Pour your filling on the tart dough and fold the excess filo dough towards the middle of the pie. Paste with butter and dust with sugar.
Bake the tart about 35 minutes or until golden brown. Remove from the oven and dust again with powder sugar. Serve room temperature.