Grape Tart

Submitted by Chef mariajane

"Such a delightful dessert - There are many varieties of grapes to choose from. Create a pattern with the colors. I made alternating circles of seedless red and green, just as it said in the Martha Stewart Everyday Food -"

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 8

ingredients

• CRUST

• 1 cup all-purpose flour
• 3 tablespoons sugar
• 1⁄2 teaspoon salt
• 1⁄2 cup cold unsalted butter, cut into pieces
• 2 tablespoons ice water
• 1⁄2 cup rolled oats

• PASTRY CREAM

• 6 larger egg yolks
• 1⁄2 cup sugar
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 2 cuos whole milk
• 1⁄2 teaspoon vanilla extract

• TOPPING

• 3 - 3 1⁄2 cups red and green grapes, seedless
• confectioners' sugar

directions

1. Preheat oven to 400°F.
2. CRUST: In a food processor, pulse flour, sugar, and salt. Add unsalted butter, pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; process until mixture just comes together when squeezed (add more water if necessary).
3. Add rolled oats; pulse to combine.
4. Press dough onto bottom and 1-inch up sides of a 9-inch springform pan. Bake until golden, about 25 minutes. Remove sides of pan; cool crust.
5. PASTRY CREAM: In a medium bowl, beat egg yolks and sugar until thick and light; beat in flour and cornstarch.
6. In a saucepan, bring milk to a boil, whisking constantly, gradually add milk to egg mixture.
7. Return mixture to saucepan. Bring to a boil, whisking constantly to prevent scorching, until mixture is thick and pulling away from sides of pan, 4-5 minutes. Stir in vanilla.
8. Using a rubber spatula, press mixture through a sieve into a bowl. Cover surface directly with plastic wrap, and cool to room temperature in refrigerator.
9. ASSEMBLY: Whisk cooled pastry cream until smooth. Spread evenly in crust; arrange grapes on top; create a pattern with the colors; press inches.
10. Chill at least 2 hours and up to one day. just before serving dust with confectioners' sugar.,.