I have been making potential Thanksgiving dessert options for the past 2 weeks. As I was researching for the potential desserts, I wished I had full 3-4 months of making couple of Thanksgiving desserts per week. There were so many great recipes out there (from traditional to haute and anything & everything in between).
So far I have made Jamaican Spiced Pumpkin Pie, Coffee Toffee Pecan Pie, and Pumpkin Custard Profiteroles with Maple Caramel.
This part concludes my Thanksgiving dessert series, and I’m a bit sad, but I will have to move on to Christmas!! Today’s recipe came from Fine Cooking:
For the crust
3-1/2 oz. (7 Tbs.) chilled unsalted butter, cut into 1/2-inch pieces; more for the pan
3-3/8 oz. (3/4 cup) unbleached all-purpose flour
1/4 cup toasted, slivered almonds
1/4 cup granulated sugar
1/2 tsp. table salt
1 large egg yolk, chilled
For the filling
2 large eggs
2 large egg yolks
1/2 cup granulated sugar
3 Tbs. fresh lime juice
3 Tbs. dry white wine, preferably Sauvignon Blanc
1/2 cup heavy cream
For the topping
1/2 cup dry white wine, preferably Sauvignon Blanc
2 Tbs. honey
2 Tbs. granulated sugar
1 Tbs. fresh lime juice
65 seedless red grapes (2-1/4 cups)
Make the crust
Butter a 4×13 1/2-inch rectangular fluted tart pan with a removable bottom. Combine the flour, almonds, sugar, and salt in a food processor and process until the almonds are finely chopped, about 40 seconds. Add the butter and pulse until the mixture resembles coarse meal, about 15 seconds. Add the egg yolk and process until moist clumps form. With lightly floured hands, press the dough evenly over the bottom and up the sides of the prepared tart pan. Freeze until firm, about 45 minutes.
Position a rack in the center of the oven, put a rimmed baking sheet on the rack, and heat the oven to 375°F. Bake the crust on the heated baking sheet until light golden on the bottom and golden-brown on the edges, about 15 minutes. Cool completely.
Make the filling
In a medium heavy-duty saucepan, whisk the eggs, yolks, sugar, lime juice, and white wine until well blended. Cook over medium-high heat, whisking frequently, until the mixture boils and thickens, about 3 minutes. Transfer the filling to a medium bowl and let cool until warm.
Whisk the cream into the filling and pour the mixture into the baked tart shell. Bake at 375°F until the filling begins to slightly puff and bubble around the edges, about 15 minutes. Let cool to room temperature. ** Read the changes to this filling I made in “my opinion” section below
Make the topping
In a medium heavy-duty saucepan, boil the wine, honey, sugar, and lime juice over medium heat until the mixture reduces to a thick syrup and begins to darken slightly, 4 to 5 minutes—you should have about 1/4 cup. Reduce the heat to low, add the grapes, cover, and poach gently over low heat until tender, about 3 minutes. With a slotted spoon, transfer the grapes to a dinner plate. Continue to boil the poaching liquid until syrupy, about 1 minute. Randomly place the grapes on top of the tart, pressing slightly into the filling. Gently brush the glaze over the grapes. Let the tart cool completely at room temperature for at least 4 hours before serving.
My opinion: I loved this almond crust!! It had a nice crunchy texture, but still maintained the tart crust “feeling”. The custard is very refreshing; you can taste a mild lime and white wine flavor. I did keep the same quantity of eggs, however, I only used 1 egg and 3 egg yolks, and added about 1/2 teaspoon of cornstarch when I mixed in the heavy cream (I read on the reviews that the custard came out a bit liquidy, so I wanted to make sure it maintained the shape).
Next time, I will use smaller grapes, and poach more grapes than instructed (so I can just eat the grapes alone!!). The poached grapes are so yummy, I think if I’m not careful I’ll just pop the grapes in continuously…
**You can get the tart pan at Sur La Table, Williams-Sonoma, or any other kitchen specialty stores, however, I bought mine through Amazon because after comparing prices, once again Amazon price was much lower!