A Tarte Vigneronne is a type of tart that is made with fresh grapes. This recipe is a traditional French recipe that is perfect for a summer dessert. The tart is made with a flaky pastry crust and is filled with a sweet grape filling. The tart can be served with a dollop of whipped cream or ice cream.
FOR THE FILLING4Large eggs1/4 cSweet Muscat wine1/2 cMilk-(for example:1/2 cCream-Beaumes-de-Venise)1 cSugar2 lb Seedless grapes3 tb Cornstarch1/2 cGrape jelly Pastry In the bowl of a food processor fitted with the metal blade,combine the flour, sugar, and salt.
Pulse 2 or 3 times to blend.
Add thebutter and process until the mixture resembles the texture of coarse grain,about 30 seconds.
In a small bowl, beat together the vanilla and egg yolks.
Add to the flour-and-butter mixture with the blade in motion.
Process untildough forms a ball around the blade.
Do not overwork or the dough will betough.
Turn out oil to a floured surface and form in to a smooth ball.
Cover with plastic wrap and chill for at least 1 hour.
Butter a 12-inchtart mold.
Roll out dough about 1/8-inch thick and line mold.
Refrigeratefor 1 hour before filling.
filling Preheat oven to 425 degrees.
In alarge bowl, whisk the eggs with the milk, cream, sugar, and cornstarch.
Stir in the wine.
Strain through a fine-mesh sieve.
Spread the grapes inone flat layer over the bottom of the mold.
Ladle in the egg mixture tofill 3/4 full.
Place on a baking sheet in the oven.
Cook until filling isset and pastry is golden, 30 to 45 minutes.
Remove to cool on a wire rack.
In a small saucepan, gently melt the jelly over moderately low heat.
Lightly brush filling with jelly while warm to glaze.
Let cool completelybefore serving.
Serves 8.
Note: If green grapes are used, substituteapricot jam.
Proceed as above but strain before heating.
Ingredients
Directions
FOR THE FILLING4Large eggs1/4 cSweet Muscat wine1/2 cMilk-(for example:1/2 cCream-Beaumes-de-Venise)1 cSugar2 lb Seedless grapes3 tb Cornstarch1/2 cGrape jelly Pastry In the bowl of a food processor fitted with the metal blade,combine the flour, sugar, and salt.
Pulse 2 or 3 times to blend.
Add thebutter and process until the mixture resembles the texture of coarse grain,about 30 seconds.
In a small bowl, beat together the vanilla and egg yolks.
Add to the flour-and-butter mixture with the blade in motion.
Process untildough forms a ball around the blade.
Do not overwork or the dough will betough.
Turn out oil to a floured surface and form in to a smooth ball.
Cover with plastic wrap and chill for at least 1 hour.
Butter a 12-inchtart mold.
Roll out dough about 1/8-inch thick and line mold.
Refrigeratefor 1 hour before filling.
filling Preheat oven to 425 degrees.
In alarge bowl, whisk the eggs with the milk, cream, sugar, and cornstarch.
Stir in the wine.
Strain through a fine-mesh sieve.
Spread the grapes inone flat layer over the bottom of the mold.
Ladle in the egg mixture tofill 3/4 full.
Place on a baking sheet in the oven.
Cook until filling isset and pastry is golden, 30 to 45 minutes.
Remove to cool on a wire rack.
In a small saucepan, gently melt the jelly over moderately low heat.
Lightly brush filling with jelly while warm to glaze.
Let cool completelybefore serving.
Serves 8.
Note: If green grapes are used, substituteapricot jam.
Proceed as above but strain before heating.
