Grape Custard Tart
Reprinted from The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals. Copyright © 2014 by Eugenia Bone. Photographs copyright © 2014 by Ben Fink. Published by Clarkson Potter, an imprint of Random House, LLC.
- Servings: 8.
It's a perfect dessert in the fall when grapes are at their best and at their sweetest. This recipe calls for both vanilla extract and crème fraîche for which you can use store-bought or else make your own using the recipes in this cookbook.
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 6 tablespoons cold unsalted butter, cut up
- 2 large egg yolks, beaten
- 1 teaspoon vanilla extract
- 4 cups sweet seedless grapes
- 1/2 cup granulated sugar
- 1/2 cup sour cream or crème fraîche
- 4 large eggs
- For the pastry:
- In a food processor, combine the flour, confectioners’ sugar, butter, egg yolks, and vanilla and process until the dough comes together, a minute or so. Press the crumbles together to form a ball of dough. Wrap the dough in plastic wrap or wax paper and refrigerate until chilled, about 30 minutes.
- Preheat the oven to 350°F.
- Roll out the pastry into a round about 10 inches in diameter and 3/4 inch thick and line a 10-inch tart pan with a removable bottom.
- Roll a rolling pin along the top edge of the tart pan to press away any extra dough.
- For the filling:
- Pour the grapes onto the pastry. Bake about 10 minutes, until the crust is beginning to color and the grape skins split open.
- Meanwhile, in a medium bowl, combine the sugar, sour cream, and eggs and mix well.
- Remove the tart from the oven. Pour the egg mixture over the grapes and return the tart to the oven. Bake for about 30 minutes, or until the custard has just set. It will look puffed up. This is okay. Do not overcook. Remove the tart from the oven and let cool to room temperature. The tart will deflate. This is okay, too. I like to serve this tart plain.
In the introduction to this recipe, author Eugenia Bone writes: "This tart originated in Alsace. It is sophisticated, with a delicate taste, and stupid easy. You need sweet seedless grapes for this recipe. Taste the grapes before you make this tart. If the grapes are sour, the tart will not be as good. You can also use 2 cups of golden raisins."