Fresh Grape Tart
|For fingertip pastry|
|Sifted flour||2 Cup (32 tbs)|
|Confectioners sugar||2 Tablespoon|
|Softened butter||5 Ounce|
|Cold water||4 Tablespoon|
|Green grapes||1⁄2 Pound|
|For apricot glaze|
|Apricot jam||1 Cup (16 tbs)|
|Kirsch||2 Fluid Ounce|
|For decoration (optional):|
|Black grapes||3⁄4 Bunch (75 gm) (1 Small Bunch)|
|Superfine sugar||1 Ounce|
1 For the pastry:Into a mixing bowl,sift flour, salt and sugar together.
2 Gently,using your fingertips rub in butter until the mixture resembles fine bread crumbs.Make sure that the mixture does not become greasy and heavy.
3 In a bowl, beat egg yolk and add water to it.
4 Add this mixture to the dough working lightly using fingertips.
5 Give the moist dough a flat round shape and wrap in plastic.Refrigerate for atleast 1 hour.
6 Allow the dough to stand at room temperature for easy handling.
7 Turn the dough onto a floured surface and roll out as desired.
8 Use the dough to line the tart pan and prick using a for.
9 Bake "blind" in a preheated 450 degrees farenheit oven for 15 minutes; reduce the heat to 350 degrees farenheit and bake for another 30 minutes.
10 If the edges of the crust are turning too dark, cover with foil.
11 Peel the green grapes, cut them into half and seed them.
12 Halve and seed the black grapes too.
13 Arrange the grapes neatly in the baked tart shell.
14 For the apricot glaze:In a pan, mix water and apricot jam and heat stirring constantly until liiquid.
15 Add kirsch to taste.
16 Apply the glaze over grapes using a brush and allow to set.
17 In a small bowl, lightly beat the egg white and dip a bunch of black graps into it holding by the stalk.
18 Slightly drain it and roll in suagr.Set aside to dry.
19 Arrange the sugar coated grapes in the centre of the flan and serve.