Tatar
2 servings
30 minutes
Tatara is a refined Georgian delicacy with roots in the ancient traditions of winemaking regions. This delicate dessert is made from grape juice that is slowly evaporated to acquire a rich flavor and velvety texture. The addition of grape syrup enhances the sweetness, while corn flour adds density and softness. After long infusion, tatara becomes thick and silky, perfect for serving with nuts or fruits. Its taste resembles caramel with a slight tartness of grapes, creating a rich gastronomic experience. Tatara is traditionally consumed as a standalone dessert or used as a filling for pastries, bringing the sunny flavor of Georgian vineyards to dishes.
1
Bring the grape juice to a boil, then simmer to reduce by half.
- White grape juice: 4 glasss
2
Add grape syrup.
- Grape syrup (vincotto/petimezi): 50 ml
3
Slowly add flour to knead a uniform mass.
- Cornmeal: 175 g
4
Moisten the high-sided baking tray with cold water and pour the prepared mixture into it.
5
Let it cool and steep for 12 hours without covering.
- Sugar: 50 g
