Grapes, tired of being
lost in a fruit salad or eaten singly and unadorned, appear here
in a slightly fancier setting -- an almond meringue tart in a
lemony crust. This dessert can round out a rustic picnic meal,
as well as finish, a more formal dinner.
Grape Tart
2 cups all-purpose flour
1 cup granulated sugar, divided use
1/2 cup (1stick) unsalted butter
1 large egg
1 large egg yolk
1 lemon, finely grated, divided use
1/8 teaspoon salt
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup finely ground almonds
1 pound seedless grapes (about 2 cups), rinsed, patted dry and
halved
Dough: Sift flour and 2/3 cup sugar
into a medium-size mixing bowl. Cut in butter with a fork until
the mixture resembles coarse crumbs. Add egg, egg yolk, half
the lemon peel and salt; mix to form a soft dough. Cover the
dough with plastic wrap and refrigerate for 20 minutes.
Preheat oven to 350°F
(175°C).
Roll out chilled dough
into a 12-inch circle; place in an ungreased 10-inch springform
pan folding the edge down to form a 1-inch high rim (pinch and
pat as necessary to create an even edge). Prick crust all over
with a fork before baking. Bake crust for 10 minutes; remove
from oven and let cool.
Filling: Beat egg whites in a medium mixing
bowl until stiff and glossy, gradually adding remaining 1/3 cup
sugar and cream of tartar while beating. Fold in almonds and
remaining lemon peel until well combined; then fold in grapes
halves. Spoon evenly into crust and bake for another 30 minutes
at 350°F (175°C).
Remove from oven, let
cool for 5 minutes, then remove from pan and cool on a wire rack.
Refrigerate, covered with plastic wrap, for an hour before serving.
Makes 8 servings.
Note: Depending on the look you want,
you could go with all red or all green grapes, or mix them for
a two-tone effect.
