GRAPE TART

Grape Tart image

Yield Serves 6

Number Of Ingredients 11

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For pastry cream:
3 large egg yolks
1/4 to 1/3 cup sugar, depending on sweetness of grapes
2 1/2 tablespoons all-purpose flour
1 cup whole milk
1 teaspoon vanilla
1 1/2 tablespoons unsalted butter
1 sheet frozen puff pastry (1/2 pound), thawed
2 teaspoons sugar
4 cups red and green grapes
2 tablespoons red-currant jelly

Steps:

Make pastry cream:
Whisk together yolks and 1/2 of sugar, then whisk in flour and a pinch salt. Stir together milk and remaining sugar in a heavy saucepan and bring just to a boil over moderate heat. Whisk 1/2 of hot milk into yolks to temper and whisk yolks into milk remaining in pan. Bring custard to a boil over moderate heat and boil, whisking constantly, until very thick. Remove from heat and stir in vanilla and butter until incorporated. Chill hot pastry cream in a bowl, its surface covered with a buttered round of wax paper, until cold, about 1 hour.
Make tart:
Preheat oven to 425°F while pastry cream chills.
Open puff pastry sheet on a lightly floured surface and roll out to a 14- by 12-inch rectangle. Quarter pastry to form 4 rectangles. Brush 1/3 inch of edges lightly with water and fold in borders. Brush off excess flour and press borders with back of a fork to seal. Brush borders lightly with water and sprinkle with sugar. Prick insides of shells all over with fork. Bake on a large baking sheet in middle of oven until crust is golden brown, 10 to 15 minutes, and transfer to a rack. Gently flatten puff pastry inside border to deflate, and cool completely.
Halve and seed grapes if necessary. Melt jelly, stirring, and toss with grapes in a bowl.
Spread pastry cream in shells with a spatula and top with grapes.