Custard Tart with Wine-Poached Grapes

Custard Tart with Wine-Poached Grapes
Photo by Scott Phillips

Ingredients

  • 2 large egg yolks
  • 1 Tbs. fresh lime juice
  • ½ cup dry white wine, preferably Sauvignon Blanc
  • 2 Tbs. honey
  • 3 Tbs. fresh lime juice
  • ½ cup granulated sugar
  • ½ tsp. table salt
  • + 10 more ingredients
    • 3-3/8 oz. (¾ cup) unbleached all-purpose flour
    • 3 Tbs. dry white wine, preferably Sauvignon Blanc
    • ¼ cup granulated sugar
    • 2 Tbs. granulated sugar
    • 65 seedless red grapes (2-¼ cups)
    • ¼ cup toasted, slivered almonds
    • 3-½ oz. (7 Tbs.) chilled unsalted butter, cut into ½-inch pieces; more for the pan
    • 1 large egg yolk, chilled
    • 2 large eggs
    • ½ cup heavy cream

Butter a 4x13 1/2-inch rectangular fluted tart pan with a removable bottom. Combine the flour, almonds, sugar, and salt in a food processor and process until the almonds are finely chopped, about 40 seconds. Add the butter and pulse until the mixture resembles coarse meal, about 15 seconds. Add t...

View full recipe at Fine Cooking

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