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
Ingredients
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1/2 cup
whole raw blanched almonds
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1/3 cup
granulated sugar
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1 cup
all-purpose flour
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1/2 cup
unsalted butter, cut into 1/2" pieces
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1
egg yolk
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6 ounces
cream cheese, room temperature
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1/2 cup
powdered sugar
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1 teaspoon
lemon zest
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1
envelope unflavored gelatin
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1/3 cup
granulated sugar
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1 1/2 cups
Shiraz red wine
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1 1/2 pounds
red seedless grapes
Directions
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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.
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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.
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In a small bowl combine cream cheese, powdered sugar and lemon zest. Mix until combined. Set aside.
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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.
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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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