Ingredients for Weintraubentorte Grape Torte
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How to Make Weintraubentorte Grape Torte
- **Prepare the Dough:** In a medium bowl, whisk together 2 cups all-purpose flour and 1 cup granulated sugar.
- Cut in 1 cup (2 sticks) cold unsalted butter or margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add 1 large egg, 1 large egg yolk, the zest of 1 lemon, and a pinch of salt.
- Mix with a fork until the dough just comes together.
- Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 20 minutes.
- **Assemble the Torte:** On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch ungreased springform pan. Press it into the bottom and up the sides to form a 1-inch high rim.
- **Prepare the Filling:** While the dough chills, wash and halve 2 pounds of seedless green or red grapes.
- In a large bowl, beat 4 large egg whites until stiff peaks form.
- Gradually add 1 cup granulated sugar, while continuing to beat until glossy peaks form.
- Gently fold in 1/4 cup lemon juice and 1/2 cup finely ground almonds.
- Carefully fold in the prepared grapes.
- **Bake the Torte:** Bake the empty tart shell in a preheated oven at 350°F (175°C) for 10 minutes.
- Remove the tart shell from the oven and pour the grape mixture into the shell.
- Return the torte to the oven and bake for another 30 minutes, or until the filling is set and the crust is golden brown.
- Let the torte cool completely in the pan before removing the sides of the springform pan.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
143g
Fat
23g
Carbs
21g
