| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Fruits, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1 |
|
Tart shell- 10", baked |
| 1/4 |
c |
Sugar |
| 3 |
T |
Flour, all purpose |
| 1 |
|
Gelatin envelope |
| 1/4 |
t |
Salt |
| 2 |
|
Eggs, large |
| 1 |
|
Egg yolk, large |
| 2 |
T |
Almond extract OR |
| 1/2 |
t |
Almond extract |
| 1/2 |
lb |
Grapes, seedless green |
| 3 |
|
Kiwifruit, medium |
| 1/2 |
c |
Cream, whipping |
| 2 |
T |
Apple jelly |
INSTRUCTIONS
Prepare and bake 10" tart shell in tart pan with removable bottom.
Cool on wire rack. While tart shell is baking, prepare filling: in
heavy 2 qt saucepan, combine sugar, flour,gelatin and salt. In small
bowl, with wire whisk or fork beat eggs and egg yolk with milk till
well mixed; stir in geltain mixture. Let stand 1 minute to soften
gelatin slightly. Cook over low heat, stirring constantly, till
mixture thickens and coats a spoon well, about 15 minutes (mixture
should be about 170F to 175F but do not boil or it will curdle.)
Remove saucepan from heat; stir in almond extract or almond liqueur.
Cover and refrigerate till mixture mounds slightly when dropped from
spoon, about 1 hour, stirring occasionally. Meanwhile, cut each grape
lengthwise in half. Peel and thinly slice kiwi. Set grapes and kiwi
aside. In small bowl with mixer at medium speed, beat with mixer at
medum heat, beat whipping cream, till stiff peaks form. With rubber
spatula or wire whisk, fold whipped cream into almond custard. Evenly
spoon custard into cooled Tart shell. Arrange grapes, cut side down
and kiwifruit on tart in concentric circles. Carefully remove side
from tart pan. In small saucepan over medium heat, melt apple jelly
stirring occasionally. With pastry brush, carefully brush with melted
jelly. Refrigerate tart till filling is completely set, about 1 hour.
VARIATION: Dual Grape Tart- substitute red grapes (seeded) instead of
kiwi Source:_The Good Housekeeping Illustrated Book of Desserts_ From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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