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Tart with Two Grapes
Tarte des Vendangeurs

Serves: 6 : 6

In a bowl, work the egg yolks, powdered sugar and butter until you get a smooth mixture. Add the flour all at once and incorporate to the mixture between your hands so it feels like sand. When all the flour is mixed in, knead lightly to form a ball of dough. Wrap in plastic film and refrigerate one hour. In a sauce pan, whip the egg yolks and sugar until the mixture becomes pale yellow. Add the corn starch; gradually add the milk and the wine. Bring to a boil on medium heat, stirring constantly. As soon as the cream thickens, add the butter, mix and pour into a bowl. Let it cool, stirring occasionally. Refrigerate 30 minutes. Roll the dough and set it into a buttered 12" tart pan with a removable bottom. Cover and refrigerate 30 minutes. Preheat oven to 350º. Prick the dough all over with a fork, cover with pie weights and bake 20 to 25 minutes. Remove weights and let the pie crust cool. Wash and dry the grapes. Cover the pie crust with the cream and top with red and green grapes in tight rows, alternating colors. Warm the quince jelly in a small sauce pan and brush over the grapes. Remove the tart from its mold and serve.

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Recipe Category: Desserts

For the dough
2 lbs green and red seedless grapes
4 Tbsp butter, cut into pieces
1/4 cup sweet wine wine
1/4 cup milk
2 Tbsp corn starch
1/4 cup sugar
2 egg yolks
For the cream and fruit filling
1 1/4 cup flour, sifted
1/2 cup + 1 Tbsp butter, cut into pieces, softened
Pinch of salt
1/3 cup powdered sugar
2 egg yolks
3 Tbsp quince jelly