| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Dupree |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Seedless green grapes |
| 1 |
c |
Sugar |
| 2 |
|
Egg yolks |
| 1 |
|
Egg |
| 1/2 |
c |
Butter |
| 1 |
c |
Flour |
| 2 |
ts |
Rum flavoring; or 2 tablespoons rum |
| 1/4 |
ts |
Almond extract |
| 1 |
c |
Milk |
INSTRUCTIONS
Preheat oven to 400 degrees. Sprinkle the grapes with half the sugar, and
let stand 30 minutes. For the batter, in a bowl beat together the remaining
sugar and egg yolks. Then beat in the egg. While beating, gradually add the
butter, then the flour. Finally, add the rum flavoring, almond extract, and
milk and beat until very smooth. May be done in the food processor.
Pour 1/3 of the batter into a heavily buttered 8- or 9-inch baking dish or
pie pan. Spoon the grapes and their juice over the batter. Pour the
remaining batter over the grapes. Bake the tart on the lower rack of the
oven for 40 minutes, or until a toothpick comes out clean. The texture
should be soft and nearly custardy. Cool slightly and serve from the pan in
wedges or squares. May be done several days in advance. Serve warm, heated,
or at room temperature. Yield: 4 to 6 servings
Recipe By : Nathalee Dupree, TVFN
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 15:24:47 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
NOTES : Spring Dinner Party
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