-PASTRY-
1 1/2 c All-purpose flour
1/2 c Sugar
1/2 ts Salt
1/4 lb Chilled sweet butter
-cut into small pieces
1 ts Vanilla
4 Egg yolks
-FOR THE FILLING-
4 Large eggs
1/2 c Milk
1/2 c Cream
1 c Sugar
3 tb Cornstarch
1/4 c Sweet Muscat wine
-(for example:
-Beaumes-de-Venise)
2 lb Seedless grapes
1/2 c Grape jelly
****Pastry In the bowl of a food processor fitted with the metal
blade, combine the flour, sugar, and salt. Pulse 2 or 3 times to
blend. Add the butter and process until the mixture resembles the
texture of coarse grain, about 30 seconds. In a small bowl, beat
together the vanilla and egg yolks. Add to the flour-and-butter
mixture with the blade in motion. Process until dough forms a ball
around the blade. Do not overwork or the dough will be tough. Turn
out oil to a floured surface and form in to a smooth ball. Cover with
plastic wrap and chill for at least 1 hour. Butter a 12-inch tart
mold. Roll out dough about 1/8-inch thick and line mold. Refrigerate
for 1 hour before filling. ****filling Preheat oven to 425 degrees.
In a large bowl, whisk the eggs with the milk, cream, sugar, and
cornstarch. Stir in the wine. Strain through a fine-mesh sieve.
Spread the grapes in one flat layer over the bottom of the mold.
Ladle in the egg mixture to fill 3/4 full. Place on a baking sheet in
the oven. Cook until filling is set and pastry is golden, 30 to 45
minutes. Remove to cool on a wire rack. In a small saucepan, gently
melt the jelly over moderately low heat. Lightly brush filling with
jelly while warm to glaze. Let cool completely before serving. Serves
8. Note: If green grapes are used, substitute apricot jam. Proceed as
above but strain before heating.
Yields
8 Servings