There are many varieties of grapes to choose from when making this elegant dessert. Create a pattern with the colors. We made alternating circles of seedless red and green.
- Total Time:
- Servings: 8
Source: Everyday Food, September 2003
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 1/2 cup rolled oats
- Pastry Cream for Grape Tart
- 3 to 3 1/2 cups seedless red and green grapes
- Confectioners' sugar
Preheat oven to 400 degrees.
In a food processor, pulse flour, sugar, and salt. Add butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; process until mixture just comes together when squeezed (add more water if necessary). Add oats; pulse to combine.
Press dough onto bottom and 1 inch up sides of a 9-inch springform pan. Bake until golden, about 25 minutes. Remove sides of pan; cool crust.
Whisk cooled pastry cream until smooth. Spread evenly in crust; arrange grapes on top; press in.
Chill at least 2 hours and up to 1 day. Just before serving, dust with confectioners' sugar.