Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tart shell- 10" -- baked
1/4 c Sugar
3 tb Flour -- all purpose
1 Gelatin envelope
1/4 ts Salt
2 Eggs -- large
1 Egg yolk -- large
2 tb Almond extract OR
1/2 ts Almond extract
1/2 lb Grapes -- seedless green
3 Kiwifruit -- medium
1/2 c Cream -- whipping
2 tb Apple jelly
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_
