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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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To get the look we wanted for this tart, we used grapes in assorted colors and shapes and halved the larger ones. Taste grapes before making the pastry cream. Their flavor will determine how much sugar you use if the grapes are tart, use 1/3 cup sugar; if sweet, use 1/4 cup. Ingredients:
3 large egg yolks |
1/4 to 1/3 cup sugar, depending on sweetness of grapes |
2 1/2 tablespoons all-purpose flour |
1 cup whole milk |
1 teaspoon vanilla |
1 1/2 tablespoons unsalted butter |
1 sheet frozen puff pastry (1/2 pound), thawed |
2 teaspoons sugar |
4 cups red and green grapes |
2 tablespoons red-currant jelly |
Directions:
1. Make pastry cream: Whisk together yolks and 1/2 of sugar, then whisk in flour and a pinch salt. Stir together milk and remaining sugar in a heavy saucepan and bring just to a boil over moderate heat. Whisk 1/2 of hot milk into yolks to temper and whisk yolks into milk remaining in pan. Bring custard to a boil over moderate heat and boil, whisking constantly, until very thick. Remove from heat and stir in vanilla and butter until incorporated. Chill hot pastry cream in a bowl, its surface covered with a buttered round of wax paper, until cold, about 1 hour.
2. Make tart: Preheat oven to 425°F while pastry cream chills.
3. Open puff pastry sheet on a lightly floured surface and roll out to a 14- by 12-inch rectangle. Quarter pastry to form 4 rectangles. Brush 1/3 inch of edges lightly with water and fold in borders. Brush off excess flour and press borders with back of a fork to seal. Brush borders lightly with water and sprinkle with sugar. Prick insides of shells all over with fork. Bake on a large baking sheet in middle of oven until crust is golden brown, 10 to 15 minutes, and transfer to a rack. Gently flatten puff pastry inside border to deflate, and cool completely.
4. Halve and seed grapes if necessary. Melt jelly, stirring, and toss with grapes in a bowl.
5. Spread pastry cream in shells with a spatula and top with grapes.
6. Cooks' notes: ·Pastry cream may be made 1 day ahead and chilled. ·Pastry shells can be baked 4 hours ahead, then cooled and kept, covered, at room temperature. If not making ahead, you'll want to bake pastry while cream is chilling.
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