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
whole raw blanched almonds
unsalted butter, cut into 1/2" pieces
cream cheese, room temperature
envelope unflavored gelatin
1 1/2 cups
Shiraz red wine
1 1/2 pounds
red seedless grapes
In This Recipe
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.
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.
In a small bowl combine cream cheese, powdered sugar and lemon zest. Mix until combined. Set aside.
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.
Spread cream cheese mixture on top of cooled crust, then arrange grapes and pour jello over the top. Chill until completely set.