Tarte vigneronne

8 servings

Ingredients

Quantity Ingredient
1½ cup All-purpose flour
½ cup Sugar
½ teaspoon Salt
¼ pounds Chilled sweet butter
4 Large eggs
½ cup Milk
½ cup Cream
1 cup Sugar
3 tablespoons Cornstarch cut into small pieces
1 teaspoon Vanilla
4 Egg yolks
¼ cup Sweet Muscat wine (for example: Beaumes-de-Venise)
2 pounds Seedless grapes
½ cup Grape jelly

Directions

PASTRY

FOR THE FILLING

****Pastry In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, and salt. Pulse 2 or 3 times to blend. Add the butter and process until the mixture resembles the texture of coarse grain, about 30 seconds. In a small bowl, beat together the vanilla and egg yolks.

Add to the flour-and-butter mixture with the blade in motion. Process until dough forms a ball around the blade. Do not overwork or the dough will be tough. Turn out oil to a floured surface and form in to a smooth ball.

Cover with plastic wrap and chill for at least 1 hour. Butter a 12-inch tart mold. Roll out dough about ⅛-inch thick and line mold. Refrigerate for 1 hour before filling. ****filling Preheat oven to 425 degrees. In a large bowl, whisk the eggs with the milk, cream, sugar, and cornstarch.

Stir in the wine. Strain through a fine-mesh sieve. Spread the grapes in one flat layer over the bottom of the mold. Ladle in the egg mixture to fill ¾ full. Place on a baking sheet in the oven. Cook until filling is set and pastry is golden, 30 to 45 minutes. Remove to cool on a wire rack.

In a small saucepan, gently melt the jelly over moderately low heat.

Lightly brush filling with jelly while warm to glaze. Let cool completely before serving. Serves 8. Note: If green grapes are used, substitute apricot jam. Proceed as above but strain before heating.

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