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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Delicate tart full of sweet and tender grapes nested in a custard-like bed on a flaky crust. For those who like a breeze, not a storm of flavor. Ingredients:
1 pre-baked pie crust |
3 cups grapes (your favorite) |
2 tablespoons rum |
1/2 cup brown sugar |
2 teaspoons cornstarch |
4 tablespoons heavy cream |
1 egg |
1 teaspoon vanilla extract |
Directions:
1. Place the pre-baked pie crust on a baking sheet.
2. Peel and pit the grapes over a bowl to catch the juice. Drop the grapes into the bowl as you go.
3. Add the rum and sugar, toss to mix thoroughly and leave for an hour. I leave them overnight.
4. Preheat oven to 375ºF.
5. In another bowl the same size, blend the cornstarch smoothly with the cream. Beat in the egg and vanilla. Add the grapes together with their juices and mix well, take care not to crush the grapes.
6. Pour the filling into the shell and arrange the grapes with a fork into a nice pattern.
7. Bake for 30 - 40 minutes, or until set and lightly colored. Cover edges of crust with foil if it gets brown before the tart sets.
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