Thyme and grape sweet tart from our regions

For 6 people
Preparation: 35 min
Chilling: 1 hour
Difficulty: Easy

Filling ingredients:

500 g bunches of white and black grapes White grape
, Danlas or Centennial variety Black grape
, Muscat du Ventoux AOP variety
8 sprigs of thyme
20 g butter
1 egg white
30 g ground almonds
30 g granulated sugar
2 vs. icing sugar

Dough ingredients:

260 g flour
1 large egg + 1 yolk for gilding
130 g softened butter
40 g ground almonds
100 g sugar
2 tbsp. tablespoons crystal sugar
1 pinch of salt.

Preperation :

1. Prepare the dough. Work the butter with the ground almonds, egg, powdered sugar and salt.
2. Add the flour and knead until a smooth dough is obtained. Film and let rest 1 hour in the refrigerator.
3. Preheat the oven to 180°C. Seed the bunches of grapes. Mix the crystal sugar and the ground almonds.
4. Roll out the dough in a circle, place it on the baking sheet lined with parchment paper.
5. Whisk the egg white and brush the bottom with it, then sprinkle it with the almond powder/sugar mixture. Spread the grapes and thyme, leaving 3cm free edge. Fold the edges of the dough over the filling.
6. Whisk the egg yolk and brush the edges of the pie. Sprinkle with crystal sugar. Place the butter in pieces on the grapes. Bake for 25 to 30 minutes.
7. Dust with icing sugar before serving, warm or cold.

Tip:
Do not prepare this pie too far in advance because the raisins release a lot of juice and you cannot blind-bake it.