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Grape Tartlets with Almond Crust

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Recipe

 

Yield

8 tartlets

Prep

40 min

Cook

20 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Almond crust
¼ cup almonds
slivered, blanched
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1 ½ cups all-purpose flour
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¼ teaspoon salt
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3 tablespoons brown sugar
firmly packed
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½ cup butter
cold, unsalted, cut into small pieces
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1 large eggs
cold
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½ teaspoon almond extract
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¼ teaspoon lemon zest
freshly grated
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Glaze
¾ cup apricot preserves (jam)
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3 tablespoons sherry
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To assemble
¾ pound grapes, seedless
preferably an assortment of 23 colors, halved & if necessary, seeded
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¼ cup almonds
slivered, lightly toasted
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Ingredients

Amount Measure Ingredient Features
Almond crust
59 ml almonds
slivered, blanched
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355 ml all-purpose flour
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1.3 ml salt
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45 ml brown sugar
firmly packed
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118 ml butter
cold, unsalted, cut into small pieces
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1 large eggs
cold
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2.5 ml almond extract
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1.3 ml lemon zest
freshly grated
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Glaze
177 ml apricot preserves (jam)
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45 ml sherry
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To assemble
340.2 g grapes, seedless
preferably an assortment of 23 colors, halved & if necessary, seeded
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59 ml almonds
slivered, lightly toasted
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Directions

Finely grind almonds in a food processor with on/off motion, or crush with a rolling pin until as finely ground as possible.

Add flour, salt and brown sugar to processor and blend, or combine ground almonds, flour, salt and brown sugar in a bowl and stir to blend.

Add butter and process or work with the fingertips until mixture reassembles coarse crumbs.

In a small bowl beat egg lightly. Stir in the vanilla and lemon zest.

With a processor on, add egg mixture to dough through feed tube and process until dough forms.

Pat dough into ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes.

Remove dough from refrigerator and divide into 8 equal parts.

Press each piece into a lightly buttered 3 to 3½ inch tartlet pan, preferably with removable rim, patting into an even layer. (The dough will soften as you work with it.)

Chill tartlet shells in freezer for at least 30 minutes before baking. Preheat oven to 400℉ (200℃).

Remove tartlet shells from freezer, line each with a square of foil, and fill with pie weights or dried beans to prevent dough from puffing during baking. Bake on baking sheet in center of oven for 10 minutes.

Remove foil with weights, reduce oven temperature to 350F, and continue baking for 15 to 20 minutes, or until pastry is a rich, golden brown.

Let tartlet shells cool in pans and place on wire racks to cool completely.

To prevent glaze, combine preserves and sherry in a small saucepan and warm over medium heat, stirring, until preserves are melted. Strain through a sieve.

To assemble tarts, brush tarts on the bottom of each tartlet shell.

Arrange grapes, cut sides down, in a decorative pattern, alternating colors, in the bottom of each pastry shell. Brush remaining glaze, reheating it if necessary, over grapes and edges of tartlets.

Sprinkle toasted almonds over tartlets before glaze sets. Serve at room temperature.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 49246% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 401mg 17%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 8%
Sugars g
Protein 15g
Vitamin A 17% Vitamin C 6%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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