Tarte vigneronne
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ½ | cup | Sugar |
| ½ | teaspoon | Salt |
| ¼ | pounds | Chilled sweet butter |
| 4 | Large eggs | |
| ½ | cup | Milk |
| ½ | cup | Cream |
| 1 | cup | Sugar |
| 3 | tablespoons | Cornstarch cut into small pieces |
| 1 | teaspoon | Vanilla |
| 4 | Egg yolks | |
| ¼ | cup | Sweet Muscat wine (for example: Beaumes-de-Venise) |
| 2 | pounds | Seedless grapes |
| ½ | cup | Grape jelly |
Directions
PASTRY
FOR THE FILLING
****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 ⅛-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 ¾ 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.