Tarte Vigneronne

Serving Size : 8
Ingredients

for prepare Tarte Vigneronne

:

Amount	Measure	Ingredient - Preparation Method
pastry tarte vigneronne
1 1/2	cups	all-purpose flour
1/2	cup	sugar
1/2	teaspoon	salt
1/4	pound	chilled sweet butter - cut into small
piece tarte vigneronne
1	teaspoon	vanilla
4		egg yolks
for the filling tarte vigneronne
4	large	eggs
1/2	cup	milk
1/2	cup	cream
1	cup	sugar
3	tablespoons	cornstarch
1/4	cup	sweet Muscat wine - (for example:
2	pounds	seedless grapes
1/2	cup	grape 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 the butter 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 until dough forms a ball around the blade. Do not overwork or the dough will be tough. 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-inch tart mold. Roll out dough about 1/8-inch thick and line mold. Refrigerate for 1 hour before filling. ****filling Preheat oven to 425F. In a large bowl, whisk the eggs with the milk, cream, sugar, and cornstarch. Stir in the wine. Strain through a fine-mesh sieve. Spread the grapes in one flat layer over the bottom of the mold. Ladle in the egg mixture to fill 3/4 full. Place on a baking sheet in the oven. Cook until filling is set 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 completely before serving. Serves 8.

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