Tarte vigneronne
Yield: 8 Servings MMM
Ingredients:
- 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 MMMMM----------------------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
Instructions:
****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.
