Here is the last recipe for this weekend.
For the crust:
- 4.5 or 5 cups flour
- 250 gr. butter
- 2 eggs
- 1/4 pouch vanilla powder
- 1.5 cup confectioner's sugar
- 1 lemon zest
(I got the recipe for the crust from the section where Selim Ileri explains the tailor's daughters' tarts.)
Sieve the flour into a wide mixing bowl. Make a hole in the middle and put in thinly sliced margarine with a knife. Knead it until you can't see the margarine anymore. Put a damp cloth over the mixing bowl and let it sit for an hour. Spread oil and flour onto the inside of a tart pan and spread the dough over it. Make slits in the dough so that it won't rise. Bake it in a 175°C (347 F) oven until golden brown. Take it out of the oven and let it cool.
For the chocolate sauce:
Cook one packet of powdered chocolate sauce with half a liter of milk. Mix it while it cools. When it does, pour half of it on the tart crust.
Boil 4 large peaches in 3 cups of water and 1.5 cups of sugar. After they've been boiled, drain out the water with a strainer. After they've cooled, stick grapes in the holes.
For the jelly:
Mix a packet of jelly with 2 tablespoons of sugar. Boil it in a cup of water and let it cool. Afterwards, pour it over the peaches and grapes, starting from the middle. Pour the remaining chocolate sauce over the peaches. Let it cool and serve.