Grape Tart

A delightful and fresh tart filled with juicy grapes and a creamy, vanilla-infused pastry cream. The buttery tart shell perfectly complements the sweetness of the grapes, creating a harmonious balance of flavors.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.

Step 2

In a small bowl, whisk together the egg yolk and ice water. Gradually pour the egg mixture into the food processor while pulsing, until the dough comes together.

Step 3

Transfer the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Step 4

Preheat the oven to 375°F (190°C). Roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.

Step 5

Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment paper. Bake for an additional 10 minutes, or until the crust turns golden brown. Remove from the oven and let it cool completely.

Step 6

In a medium saucepan, heat the whole milk, sugar, and salt over medium heat until simmering, stirring occasionally to dissolve the sugar.

Step 7

In a separate bowl, whisk together the egg yolks until creamy. Add the cornstarch and whisk until combined.

Step 8

Gradually pour the simmering milk into the egg yolk mixture, whisking constantly, until fully combined.

Step 9

Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a full simmer. This will take about 2-3 minutes.

Step 10

Remove from heat and whisk in the cold butter and vanilla extract until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 3 hours.

Step 11

Spread the chilled pastry cream evenly over the cooled tart shell.

Step 12

Arrange the halved grapes, cut side down, on top of the pastry cream.

Step 13

Heat the apricot jam or jelly in a small saucepan until melted. Brush the melted jam over the grapes to create a glossy glaze.

Step 14

Place the tart in the refrigerator for 30 minutes to allow the glaze to set.

Step 15

Serve chilled and enjoy the delightful combination of flavors!