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Tart, Fresh Grape (D/P)
Source: The Joy of Creative Cuisine
Serves: 6 to 8

1-1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup butter or margarine
3 or 4 tablespoons iced water

3/4 pound seedless green grapes
1/2 pound seedless red or black grapes

1/4 cup apricot jam
1 tablespoon sweet cooking sherry

To Serve:
Sweetened whipped cream or pareve substitution

Preheat oven to 425°F (220°C).

To make pastry, in a medium bowl, combine flour, sugar, and salt. With a pastry blender or 2 knives, cut in butter or margarine until mixture is coarse crumbs. Sprinkle with 3 tablespoons water, toss with a fork until mixture holds together. Add remaining water, if necessary. Shape pastry into a ball.

On a lightly floured surface, roll out dough to a 12" circle. Line a 10" quiche or flan pan with the pastry and prick with a fork. Line with foil and weight with dry beans or pie weights. Bake 10 minutes. Remove foil and beans/weights and bake 5 minutes more or until golden. Cool completely on wire rack.

Reduce oven temperature to 400°F.

Arrange grapes in alternating circles by color beginning from the outside of the crust. Bake 12 to 15 minutes. Cool.

Press jam through a sieve into a small saucepan and cook over low heat until jam is melted, stirring constantly. Cool slightly. Stir in sherry. Brush glaze over grapes; let stand until set.

Serve at room temperature or chilled, with sweet whipped cream.

Posted by Patti McCroskey

Nutritional Info Per Serving: N/A