Thomcord Grape And Walnut Frangipane Tart With Buckwheat Crust

Ingredients

Crust:

  • 1/2 cup (2 ounces) raw walnut halves
  • 1/3 cup (1.25 ounces / 35 grams) oat flour
  • 1/3 cup (1.75 ounces / 50 grams) sweet white rice flour (Mochiko)
  • 1/3 cup (1.5 ounces / 45 grams) sorghum flour
  • 3 tablespoons (1 ounce / 30 grams) organic cane sugar
  • 1 tablespoon rosemary needles
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons (2.5 ounces / 70 grams) cold, unsalted butter, in 1/2″ dice

Filling:

  • 1 cup (5 ounces / 140 grams) concord grapes, halved and seeded
  • 3/4 cup (3 ounces / 85 grams) raw walnut halves
  • 1/4 cup (1.5 ounces / 45 grams) sugar
  • 1 tablespoon sweet white rice flour
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons (1.5 ounces / 45 grams) unsalted butter
  • 1 large egg
  • 1 tablespoon coarse sugar
  • 1/2 cup crème fraîche whipped with 1/2 cup heavy cream, for serving

Get Directions Here

https://ramekinwarrior.com/2020/08/27/thomcord-grape-and-walnut-frangipane-tart-with-buckwheat-crust/

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