Classic French fruit tart prepared with homemade pastry ,topped with delicious cream cheese mixture, fresh grapes and brushed with tasty apricot jam.
Perfect dessert any occasion .Enjoy
The ingredients for the pastry: The rectangular removable base tart (20 cm.x 30 cm.)
2 cups pastry sifted flour or use all-purpose
1/2 cup sugar
120 gr. cold butter chopped to small pieces
4 egg yolks
4 teaspoon iced water approximately
Preparation for pastry:
1.Combine flour, sugar and butter in food processor, process about 30 seconds or until the mixture resembles breadcrumbs.
2.Add egg yolks and enough water to make ingredients cling together.
3.Press ingredients together to form a ball.Knead gently on floured surface until smooth,cover, refrigerate 30 minutes.
4.Roll pastry between sheets of floured baking paper until large enough to line 20 cm.x 30 cm. rectangular tart .Lift pastry into side,trim edge,lightly prick base with fork,refrigerate 30 minutes
5.Cover pastry with baking paper ,fill with dried beans and place on oven tray.Preheat oven 400 degrees F.
6.Bake in preheated hot oven 400 degrees 10 minutes. Remove paper and beans carefully from pastry,bake further 10 minutes or until top browned;cool.
Filling
500 gr.cream cheese
1 cup sour cream
1 cup icing sugar
4 tablespoons orange juice
2 tablespoons Grand Marnier
4 teaspoons gelatin
2 tablespoons water
Preparation Filling:
1.Beat cheese and sour cream in small bowl until smooth.
2.Gradually beat in sifted icing sugar,juice and liqueur.
3.Sprinkle gelatin over water in cup,stand in small pan of simmering water,stir until dissolved;stir into cheese mixture.
4.Spoon filling into baked pastry,refrigerate 30 minutes.
.
Glaze
1/2 cup apricot jam
2 teaspoons cornstarch
4 tablespoons water
Preparation the glaze:
1.Sieve jam into a small pan.
2. In a small bowl add water and cornstarch and with a fork blend well to smooth mixture.
3.Add cornstarch mixture over apricot jam stir over medium heat until mixture boils and thickens slightly.
4.Keep aside to cool about 10 minutes before using.
Topping:
500 gr. seedless white and red grapes you can use all red or all white seedless grapes too.
Preparation topping:
1.Wash cut the tips of grapes.
2. Arrange grapes over filling.
3. Brush the top well with prepared glaze cover and keep in fridge overnight .
Tip:
To prepare glaze mixture more easier use electric hand blender place apricot jam,cornstarch and water in a bowl blend few seconds until the mixture is smooth then transfer into pan and simmer.
1.Combine flour, sugar and butter in food processor, process about 30 seconds or until the mixture resembles breadcrumbs.
2.Add egg yolks and enough water to make ingredients cling together.
3.Press ingredients together to form a ball.Knead gently on floured surface until smooth,cover, refrigerate 30 minutes.
4.Roll pastry between sheets of floured baking paper until large enough to line 20 cm.x 30 cm. rectangular tart .Lift pastry into side,trim edge,lightly prick base with fork,refrigerate 30 minutes
5.Cover pastry with baking paper ,fill with dried beans and place on oven tray.Preheat oven 400 degrees F.
6.Bake in preheated hot oven 400 degrees 10 minutes. Remove paper and beans carefully from pastry,bake further 10 minutes or until top browned;cool.
500 gr.cream cheese
1 cup sour cream
1 cup icing sugar
4 tablespoons orange juice
2 tablespoons Grand Marnier
4 teaspoons gelatin
2 tablespoons water
1.Beat cheese and sour cream in small bowl until smooth.
2.Gradually beat in sifted icing sugar,juice and liqueur.
3.Sprinkle gelatin over water in cup,stand in small pan of simmering water,stir until dissolved;stir into cheese mixture.
4.Spoon filling into baked pastry,refrigerate 30 minutes.
.
1/2 cup apricot jam
2 teaspoons cornstarch
4 tablespoons water
1.Sieve jam into a small pan.
2. In a small bowl add water and cornstarch and with a fork blend well to smooth mixture.
3.Add cornstarch mixture over apricot jam stir over medium heat until mixture boils and thickens slightly.
4.Keep aside to cool about 10 minutes before using.
500 gr. seedless white and red grapes you can use all red or all white seedless grapes too.
1.Wash cut the tips of grapes.
2. Arrange grapes over filling.
3. Brush the top well with prepared glaze cover and keep in fridge overnight .
To prepare glaze mixture more easier use electric hand blender place apricot jam,cornstarch and water in a bowl blend few seconds until the mixture is smooth then transfer into pan and simmer.