Cinnamon & mascarpone tart

Ingredients

c125ml (1/2 cup) light red wine (such as pinot noir)
55g (1/4 cup) caster sugar
500g seedless red grapes, picked
1 x 250g ctn mascarpone
125ml (1/2 cup) thickened cream
2 tbs icing sugar mixture
1/4 tsp ground cinnamon
Ground cinnamon, extra, to dust

Hazelnut shortcrust
200g (11/3 cups) plain flour
125g chilled butter, cubed
1 x 100g pkt hazelnut meal
60ml (1/4 cup) chilled water

 

read on below advertisement

Method

1. To make the hazelnut shortcrust, place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add hazelnut meal and water, and process until dough just comes together. Turn onto a lightly floured surface and knead until smooth.
2. Use a floured rolling pin to roll out the dough on a sheet of non-stick baking paper to 4mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place on a baking tray in the fridge for 15 minutes to rest.
3. Preheat oven to 220°C. Cover pastry case with non-stick baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 15 minutes. Remove the paper and weights, rice or beans. Bake for a further 10-12 minutes or until crisp.
4. Meanwhile, place wine and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Add grapes and reduce heat to medium. Simmer for 2-3 minutes or until heated through. Transfer grapes to a heatproof bowl. Increase heat to high and bring syrup to the boil. Boil for 2 minutes or until syrup thickens. Pour syrup over grapes. Set aside for 30 minutes to cool.
5. Use a balloon whisk to whisk together the mascarpone, cream, icing sugar and cinnamon in a bowl until soft peaks form. Spread the mascarpone mixture over the pastry base. Top with grapes, drizzle with syrup and dust with extra cinnamon.
Wine suggestion: Lindemans Porphyry Late Harvest Sweet White, $9.66.