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Red seedless grapes in a tart.

Crimson-hued seedless grapes appear in large quantities at Western markets this month. In our tart, these succulent grapes are glazed with port wine jelly. Seedless Red Grape Tart

1 envelope unflavored gelatin

1/4 cup granulated sugar

1-1/2 cups red port

1 tablespoon lemon juice

1 small package (3 oz.) cream cheese

1/2 cup whipping cream

1/4 cup powdered sugar Almond crust (recipe follows)

1 quart (2-1/4 lbs.) red seedless grapes Whipped cream (optional)

In a 1- to 2-quart pan, stir gelatin with sugar, then add port. Bring to boiling, remove from heat, and add lemon juice. Chill until the consistency of egg whites. With an electric mixer, beat cream cheese to soften; slowly add 1/2 cup cream and powdered sugar, beating at high speed until well mixed. Spread over bottom and sides of crust. Set grapes on cheese. Spoon thickened gelatin over grapes. Chill until gelatin sets, at least 2 hours or overnight. Remove pan sides. Offer whipped cream with tart wedges. Serves 8 to 10. Almond crust. Finely grind 1/3 cup whole unblanched almonds. Combine with 1/4 cup sugar, 1 cup all-purpose flour, 1/2 teaspoon grated lemon peel, and 1/2 cup (1/4 lb.) butter or margarine (in pieces); whirl in food processor or rub with fingers into fine crumbs. Add 1 egg yolk. Process until dough forms ball; or with hands pack into a compact ball. Press over bottom and sides of a 13-inch tart pan (or 1-1/2 inches up sides of 10-in. cheesecake pan with removable bottom). Bake in a 325[deg.] oven until golden, 25 to 30 minutes. Let cool.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Jun 1, 1984
Words:275
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