Grape Tartlets with Almond Crust
Submitted by hopigirl226
Grape tartlets with almond crust, fresh seedless grape halves in shortcrust tartlet shells, glazed with apricot-sherry jam and toasted almonds. An elegant French patisserie-style dessert.
YIELD
8 tartletsPREP
40 minCOOK
20 minREADY
1 hrsThese tartlets borrow a trick from high-end French patisseries: fresh fruit on a crisp almond-flecked pastry base, finished with a glossy apricot-and-sherry glaze that makes the grapes look lacquered. It’s dessert that eats as pretty as it looks.
Grinding the blanched almonds fine and working them into the flour is what gives this crust its distinctive nutty perfume and tender-short texture. The almond protein replaces some of the gluten, so the pastry stays delicate even after blind-baking.
The double-chill step (30 minutes in the fridge after mixing, then 30 minutes in the freezer after pressing into tartlet pans) is what keeps the butter-rich dough from slumping and shrinking during baking. Skip either and the shells lose their defined edges.
Blind-baking with foil and pie weights is non-negotiable for tartlet shells that hold fruit. The weights keep the crust flat on the bottom and tall on the sides; without them, the dough puffs up into hilly disasters.
Brushing glaze on the inside of each baked shell before adding grapes is a small detail that prevents soggy pastry. The glaze seals the crumb so fruit juices can’t soak through.
Arranging the halved grapes cut-side down in alternating colors (green, red, black) is where this becomes a showpiece. The glaze on top gives them that jewelry-shop shine.
Chef Tips
- Use a mix of red, green, and black grapes for the most dramatic presentation. Single-color versions are fine but far less striking.
- Strain the melted apricot preserves through a sieve as directed to remove lumps. Unstrained glaze goes on chunky and looks homemade in the wrong way.
- Toast the slivered almonds in a dry skillet for 3 minutes before scattering. Raw almonds on top taste flat and dull against the sweet glaze.
- Serve at room temperature, never chilled. Cold mutes the almond flavor in the crust and flattens the glaze.
Variations
- Swap grapes for halved strawberries, raspberries, or fresh figs depending on the season.
- Use peach or raspberry preserves instead of apricot for a different glaze color and flavor.
- Pipe a thin layer of pastry cream into each shell before the fruit for a classic French fruit tart treatment.
Ingredients
Directions
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 3½ 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 400℉ (200℃).
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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