Red Wine Grape Tart

By spcookiequeen
March 10, 2011
1 Comments
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Author Notes: I've had a problem for as long as I can remember; I just can't leave recipes well enough alone. I received a free cookbook and in it was a grape tart that sounded good, but I figured I could make it just a touch better. I adore red wine, and with so few fruits to choose from during late winter, this tart is absolutely perfect. You won't be able to stop yourself; or at least I couldn't! —spcookiequeen

Serves: 8

  • 1/2 cup whole raw blanched almonds
  • 1/3 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, cut into 1/2" pieces
  • 1 egg yolk
  • 6 ounces cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 envelope unflavored gelatin
  • 1/3 cup granulated sugar
  • 1 1/2 cups Shiraz red wine
  • 1 1/2 pounds red seedless grapes
  1. To prepare the crust, place almonds in a food processor and pulse until they are finely ground. Add sugar, flour, and butter, pulse until combined. Add egg yolk and process until dough forms a ball.
  2. Press dough over the bottom and sides of a 12" tart pan with a removable bottom. Bake in 325 oven for 25 minutes. Set aside and let cool.
  3. In a small bowl combine cream cheese, powdered sugar and lemon zest. Mix until combined. Set aside.
  4. In a small saucepan combine, gelatin, sugar and red wine, stir until combined. Bring to a boil, then remove from heat and let chill in the refrigerator for 15-20 minutes.
  5. Spread cream cheese mixture on top of cooled crust, then arrange grapes and pour jello over the top. Chill until completely set.

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