*  Exported from  MasterCook  *

                            Grape & Kiwi Tart

Recipe By     : The Good Housekeeping Illustrated Book of Desserts
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Tart shell (10") -- baked
     1/4   c            Sugar
   3       tb           All purpose flour
   1                    Env gelatin
     1/4   ts           Salt
   2       lg           Eggs
   1       lg           Egg yolk
   2       tb           Almond extract -OR-
     1/2   ts           Almond extract
     1/2   lb           Seedless green grapes
   3       md           Kiwifruit
     1/2   c            Whipping cream
   2       tb           Apple jelly

  Prepare and bake 10" tart shell in tart pan with removable bottom.
  Cool on wire rack. While tart shell is baking, prepare filling: in
  heavy 2 qt saucepan, combine sugar, flour, gelatin, and salt. In
  small bowl, with wire whisk or fork beat eggs and egg yolk with
  milk until well mixed; stir in gelatin mixture. Let stand 1 minute
  to soften gelatin slightly. Cook over low heat, stirring
  constantly, until mixture thickens and coats a spoon well, about
  15 minutes. Mixture should be about 170 to 175°F but do not boil or
  it will curdle. Remove saucepan from heat; stir in almond extract
  or almond liqueur. Cover and refrigerate until mixture mounds
  slightly when dropped from spoon, about 1 hour, stirring
  occasionally.

  Meanwhile, cut each grape lengthwise in half. Peel and thinly slice
  kiwi. Set grapes and kiwi aside. In small bowl with mixer at medium
  speed, beat with mixer at medium heat, beat whipping cream, until
  stiff peaks form. With rubber spatula or wire whisk, fold whipped
  cream into almond custard. Evenly spoon custard into cooled tart
  shell. Arrange grapes, cut side down and kiwifruit on tart in
  concentric circles. Carefully remove side from tart pan. In small
  saucepan over medium heat, melt apple jelly stirring occasionally.
  With pastry brush, carefully brush with melted jelly. Refrigerate
  tart until filling is completely set, about 1 hour.
  
  Dual Grape Tart:

  Substitute red grapes (seeded) instead of kiwi.
  

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