Scarlett WBlack Grape Tart with Kiwi
March 15th 2007 11:42
Black Grape Tart with Kiwi
About Tart
A tart is a pastry dish, usually sweet, similar to a pie, but different in that the top is open and not covered with pastry. The tarte Tatin is a particular kind of “upside-down” tart, of apples, other fruit, or onions.
About Pâte Brisée
This is a flavourful pastry dough that is quick to make and easy to roll out. The pastry can be made in a food processor, electric mixer, or by hand. Just make sure the butter and water are cold and don’t over mix this dough or it will be tough after baking. Pâte brisée is pronounced path bree-ZAY. It is a French short crust pastry dough made from a mixture of flour, a little sugar, salt, butter, and ice water. It has a high ratio of fat to flour which gives the pastry its crumbly texture and buttery flavour. Used in both sweet and savory pastries.
About Pastry Cream
Pastry cream, also called by its French name crème pâtissière, is a stirred custard, further thickened with starch. It is used in pastry cookery, for example to fill éclairs or to top fresh fruit tarts. Basic pastry creams are typically flavoured with vanilla, but variations include chocolate, almond, butterscotch, and other flavours.
INGREDIENTS
Makes one 9- or 10-inch tart
For the pâte brisée (makes one 8- or 9-inch crust)
1¼ cup flour
6 tablespoons cold sweet butter, cut into bits
2 tablespoons cold vegetable shortening
¼ teaspoon salt
For the pastry cream
1 cup milk
1 cup heavy cream
3 tablespoons sugar
1 tablespoon flour
1 tablespoon cornstarch
1 egg
1 egg yolk
½ teaspoon vanilla extract
1 tablespoon sweet butter
To assemble
2 pounds black grapes, preferably Emperor, halved and pitted
4 – 5 fresh ripe kiwis, peeled and cut into 6 lengthwise wedges
½ cup apple jelly
1. To prepare the pâte brisée, in a large bowl, cut the butter, shortening, and salt into the flour until the mixture resembles coarse meal.
2. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball.
3. Knead the dough lightly with heel of the hand against a smooth surface for a few seconds, and re-form it into a ball.
4. Wrap dough in plastic wrap and chill for 20 – 30 minutes.
5. Meanwhile, prepare pastry cream. In a medium saucepan, combine milk, cream, and 2 tablespoons of the sugar and bring slowly to a boil.
6. While milk heats, combine flour, cornstarch, and remaining tablespoon sugar in a mixing bowl.
7. Add egg and egg yolk and beat with a wire whisk until smooth.
8. When milk comes to a boil, remove from heat and gradually pour about half of it into egg mixture, whisking until smooth.
9. Pour egg-milk mixture back into saucepan, place over low heat and warm, stirring constantly, until thickened and almost boiling.
10. Remover from heat and stir in vanilla and butter.
11 Transfer to a mixing bowl, cover surface of pastry cream with plastic wrap to prevent a skin from forming, and let cool. Chill well before assembling tart.
12. Preheat oven to 375ºF.
13. To make the tart base, on a lightly floured surface, roll chilled dough out to a ⅛-inch thick round, about 11 inches in diameter. Press into a 9- or 10-inch tart pan with a removable bottom.
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14. Refrigerate pastry shell for 10 minutes.
15. Line shell with aluminum foil and fill with pie weights or dried beans to prevent pastry from puffing up and shrinking while baking.
16. Bake in the center of oven for 15 – 20 minutes.
17. Remove weights and foil and continue to bake shell until crust is golden brown and dry. Let cool.
18. To assemble the tart, spread the chilled pastry cream over the bottom of cooled pastry shell.
19. Starting at the edge and working toward the center, arrange grape halves as close together as possible in a spiral pattern.
20. Arrange kiwi slices in the center of the tart in a petal-like formation.
21. In a small saucepan, warm jelly with 2 tablespoons of water, stirring constantly until mixture comes to a boil and begins to thicken.
22. Glaze should be clear and thick enough to coat the back of a spoon.
23. Remove from the heat and brush generously over grapes and kiwi.
**From “Outdoor Entertaining” and “Wikipedia, the free encyclopedia”**
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