Side Pannel
Grape Tartlets with Almond Crust
Grape Tartlets with Almond Crust
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit
Ingredients List
- --------------------------------ALMOND CRUST--------------------------------
- 1/4 c Almonds; slivered blanched
- 1 1/2 c Flour, all purpose
- 1/4 ts -Salt
- 3 tb Brown sugar; firmly packed
- 1/2 c Butter;cold, unsalted,1stick
- -cut into small pieces
- 1 lg Egg; cold
- 1/2 ts Almond extract
- 1/4 ts Lemon zest;freshly grated
Directions
GLAZE
3/4 c Apricot preserves
3 tb Sherry
TO ASSEMBLE
3/4 lb Grapes; preferably an
-assortment of 2-3 colors,
-halved & if necessary,
-seeded
1/4 c Almonds, slivered; lightly
-toasted
"Take these to a picnic in the pans that they were baked in to prevent
crushing. Assemble them not more than 6 hours before serving time. For a
single 10 inch tarts, bake the crust for 15 minutes with foil in and a
further 20 to 30 minutes empty."
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 3 1/2 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 400F. 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.
3/4 c Apricot preserves
3 tb Sherry
TO ASSEMBLE
3/4 lb Grapes; preferably an
-assortment of 2-3 colors,
-halved & if necessary,
-seeded
1/4 c Almonds, slivered; lightly
-toasted
"Take these to a picnic in the pans that they were baked in to prevent
crushing. Assemble them not more than 6 hours before serving time. For a
single 10 inch tarts, bake the crust for 15 minutes with foil in and a
further 20 to 30 minutes empty."
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 3 1/2 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 400F. 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.
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