Grape& kiwi tart

 
                             GRAPE & KIWI TART
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Tart shell- 10" -- baked
      1/4   c            Sugar
    3       tb           Flour -- all purpose
    1                    Gelatin envelope
      1/4   ts           Salt
    2                    Eggs -- large
    1                    Egg yolk -- large
    2       tb           Almond extract OR
      1/2   ts           Almond extract
      1/2   lb           Grapes -- seedless green
    3                    Kiwifruit -- medium
      1/2   c            Cream -- whipping
    2       tb           Apple jelly
 
   Prepare and bake 10" tart shell in tart pan with
   removable bottom. Cool on wire rack. While tart shell
   is baking, prepare filling: in heavy 2 qt saucepan,
   combine sugar, flour,gelatin and salt. In small bowl,
   with wire whisk or fork beat eggs and egg yolk with
   milk till well mixed; stir in geltain mixture. Let
   stand 1 minute to soften gelatin slightly. Cook over
   low heat, stirring constantly, till mixture thickens
   and coats a spoon well, about 15 minutes (mixture
   should be about 170F to 175F but do not boil or it
   will curdle.) Remove saucepan from heat; stir in
   almond extract or almond liqueur. Cover and
   refrigerate till mixture mounds slightly when dropped
   from spoon, about 1 hour, stirring occasionally.
   Meanwhile, cut each grape lengthwise in half. Peel and
   thinly slice kiwi. Set grapes and kiwi aside. In small
   bowl with mixer at medium speed, beat with mixer at
   medum heat, beat whipping cream, till stiff peaks
   form. With rubber spatula or wire whisk, fold whipped
   cream into almond custard. Evenly spoon custard into
   cooled Tart shell. Arrange grapes, cut side down and
   kiwifruit on tart in concentric circles. Carefully
   remove side from tart pan. In small saucepan over
   medium heat, melt apple jelly stirring occasionally.
   With pastry brush, carefully brush with melted jelly.
   Refrigerate tart till filling is completely set, about
   1 hour.
   
   VARIATION: Dual Grape Tart- substitute red grapes
   (seeded) instead of kiwi
   
   Source:_The Good Housekeeping Illustrated Book of
   Desserts_
  
 
 
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