Grapes, tired of being lost in a fruitsalad or eaten singly and unadorned, appear here in a slightlyfancier setting — an almond meringue tart in a lemony crust.This dessert can round out a rustic picnic meal, as well as finish,a more formal dinner.
Recipe: Grape Tart
2 cups all-purpose flour 1 cup granulated sugar, divided use 1/2 cup (1stick) unsalted butter 1 large egg 1 large egg yolk 1 lemon, finely grated – divided use 1/8 teaspoon salt 3 large egg whites 1/4 teaspoon cream of tartar 1/4 cup finely ground almonds 1 pound seedless grapes (about 2 cups), rinsed, patted dry andhalved
Dough: Sift flour and 2/3 cup sugar intoa medium-size mixing bowl. Cut in butter with a fork until themixture resembles coarse crumbs. Add egg, egg yolk, half thelemon peel and salt; mix to form a soft dough. Cover the doughwith plastic wrap and refrigerate for 20 minutes.
Preheat oven to 350°F (175°C).
Roll out chilled dough into a 12-inchcircle; place in an ungreased 10-inch springform pan foldingthe edge down to form a 1-inch high rim (pinch and pat as necessaryto create an even edge). Prick crust all over with a fork beforebaking. Bake crust for 10 minutes; remove from oven and let cool.
Filling: Beat egg whites in a medium mixingbowl until stiff and glossy, gradually adding remaining 1/3 cupsugar and cream of tartar while beating. Fold in almonds andremaining lemon peel until well combined; then fold in grapeshalves. Spoon evenly into crust and bake for another 30 minutesat 350°F (175°C).
Remove from oven, let cool for 5 minutes,then remove from pan and cool on a wire rack. Refrigerate, coveredwith plastic wrap, for an hour before serving.
Makes 8 servings.
Note: Depending on the look you want, youcould go with all red or all green grapes, or mix them for atwo-tone effect.
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