Preheat an oven to 425°F(220°C). Press the pastry into the 9-inch(inch tart pan(or rool it out). Bake the crust fully, until browning and crusp. Cool completely before filling.
Pinse and stem the the grapes, discarding any that are bruised or mushy. Spread them on absorbent paper towels to dry thoroughly.
Brush a thin coating of the warm apricot glaze over the bottom of the cooled tart shell. In a bowl combine the cream, sugar and cider and beat until stiff. Spread the whipped cream in a even layer in the tart shell. Arrange the grapes in an atractive pattern- over the cream. Carefully brush the grapes with the apricots glaze.
Originally Submitted
5/5/2008
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