Grape harvest tart

For the walnut almond cream, grind walnuts and almonds to powder, then add powdered sugar, butter, eggs and a dash of rum.

Line a tart pan or a tall cake ring (about 4 cm high) with sugar dough.

Blind bake the pastry 20 minutes.

Pipe in the walnut almond cream and bake 30 minutes more.

For the black muscat grape marmalade, heat the grape nectar, add a little sugar mixed with agar-agar, bring to a boil and cook 2 minutes.

Refrigerate completely, then smooth the mixture out.

Make a black currant (cassis) marmalade the same way, thickened with gelatin; refrigerate overnight before using.

For a regular tart ring version, pipe alternating strands of hazelnut praliné and cassis marmalade, top with generous dollops of chantilly cream, then dollops of grape marmalade and small seedless grapes.

For the tall crust, soak it with grape juice, spread a thin layer of black currant marmalade, fill with chantilly and grape marmalade.

Drag a bamboo skewer through the filling in a swirling motion and smooth it out.