Tarte Vigneronne Recipe - Cooking Index
Tarte Vigneronne Recipe - Cooking Index
| Pastry | ||
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 lb | 113g / 4oz | Chilled sweet butter - cut into small piece |
| 1 teaspoon | 5ml | Vanilla |
| 4 | Egg yolks | |
| For The Filling | ||
| 4 | Eggs (large) | |
| 1/2 cup | 118ml | Milk |
| 1/2 cup | 118ml | Cream |
| 1 cup | 198g / 7oz | Sugar |
| 3 tablespoons | 45ml | Cornstarch |
| 1/4 cup | 59ml | Sweet Muscat wine - (for example: |
| 2 lbs | 908g / 32oz | Seedless grapes |
| 1/2 cup | 118ml | Grape jelly |
Pastry: In the bowl of a food processor fitted with the metal blade, combine the flour, sugar, and salt. Pulse 2 or 3 times to blend. Add the butter and process until the mixture resembles the texture of coarse grain, about 30 seconds. In a small bowl, beat together the vanilla and egg yolks.
Add to the flour-and-butter mixture with the blade in motion. Process until dough forms a ball around the blade. Do not overwork or the dough will be tough. Turn out oil to a floured surface and form in to a smooth ball. Cover with plastic wrap and chill for at least 1 hour. Butter a 12-inch tart mold. Roll out dough about 1/8-inch thick and line mold. Refrigerate for 1 hour before filling. ****filling Preheat oven to 425F.
In a large bowl, whisk the eggs with the milk, cream, sugar, and cornstarch. Stir in the wine. Strain through a fine-mesh sieve.
Spread the grapes in one flat layer over the bottom of the mold.
Ladle in the egg mixture to fill 3/4 full. Place on a baking sheet in the oven. Cook until filling is set and pastry is golden, 30 to 45 minutes. Remove to cool on a wire rack. In a small saucepan, gently melt the jelly over moderately low heat. Lightly brush filling with jelly while warm to glaze. Let cool completely before serving. Serves 8.
Source:
Jo Anne Merrill
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