Yield: 1 Servings
|1||Tart shell- 10";baked|
|3 tablespoons||Flour;all purpose|
|2 tablespoons||Almond extract OR;|
|½ teaspoon||Almond extract|
|½ pounds||Grapes; seedless green|
|½ cup||Cream; whipping|
|2 tablespoons||Apple jelly|
Prepare and bake 10" tart shell in tart pan with removable bottom.
Cool on wire rack. While tart shell is baking, prepare filling: in heavy 2 qt saucepan, combine sugar, flour,gelatin and salt. In small bowl, with wire whisk or fork beat eggs and egg yolk with milk till well mixed; stir in geltain mixture. Let stand 1 minute to soften gelatin slightly. Cook over low heat, stirring constantly, till mixture thickens and coats a spoon well, about 15 minutes (mixture should be about 170F to 175F but do not boil or it will curdle.) Remove saucepan from heat; stir in almond extract or almond liqueur.
Cover and refrigerate till mixture mounds slightly when dropped from spoon, about 1 hour, stirring occasionally. Meanwhile, cut each grape lengthwise in half. Peel and thinly slice kiwi. Set grapes and kiwi aside. In small bowl with mixer at medium speed, beat with mixer at medum heat, beat whipping cream, till stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into almond custard. Evenly spoon custard into cooled Tart shell. Arrange grapes, cut side down and kiwifruit on tart in concentric circles. Carefully remove side from tart pan. In small saucepan over medium heat, melt apple jelly stirring occasionally. With pastry brush, carefully brush with melted jelly. Refrigerate tart till filling is completely set, about VARIATION: Dual Grape Tart- substitute red grapes (seeded) instead of kiwi
Source:_The Good Housekeeping Illustrated Book of Desserts_