Custard Tart with Wine-Poached Grapes

Ingredients

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

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