Tarte Vigneronne Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
PASTRY
1 1/2 cup: All-purpose flour,
1/2 cup: Sugar,
1/2 tsp: Salt,
1/4 lbs: Chilled sweet butter cut into small pieces,
1 tsp: Vanilla,
4: Egg yolks,
FOR THE FILLING
4 Large: eggs,
1/2 cup: Milk,
1/2 cup: Cream,
1 cup: Sugar,
3 tbsp: Cornstarch,
1/4 cup: Sweet Muscat wine, for example: Beaumes-de-Venise
2 lbs: Seedless grapes,
1/2 cup: Grape jelly,
Directions:
****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 1/8-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 3/4 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.
Source from luhu.jp
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 1/8-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 3/4 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.
Source from luhu.jp
Tags
Desserts