INGREDIENTS

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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