Grapes, tired of being lost in a fruit salad or eaten singly and unadorned, appear here in a slightly fancier setting—an almond meringue tart in a lemony crust. This dessert can round out a rustic picnic meal, as well as finish a more formal dinner.
2 cups all-purpose flour
1 cup granulated sugar, divided use
1/2 cup (1stick) unsalted butter
1 large egg
1 large egg yolk
1 lemon, finely grated - divided use
1/8 teaspoon salt
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup finely ground almonds
1 pound seedless grapes (about 2 cups), rinsed, patted dry and halved
- Dough: Sift flour and 2/3 cup sugar into a medium-size mixing bowl. Cut in butter with a fork until the mixture resembles coarse crumbs. Add egg, egg yolk, half the lemon peel and salt; mix to form a soft dough. Cover the dough with plastic wrap and refrigerate for 20 minutes.
- Preheat oven to 350°F (175°C).
- Roll out chilled dough into a 12-inch circle; place in an ungreased 10-inch springform pan folding the edge down to form a 1-inch high rim (pinch and pat as necessary to create an even edge). Prick crust all over with a fork before baking. Bake crust for 10 minutes; remove from oven and let cool.
- Filling: Beat egg whites in a medium mixing bowl until stiff and glossy, gradually adding remaining 1/3 cup sugar and cream of tartar while beating. Fold in almonds and remaining lemon peel until well combined; then fold in grapes halves. Spoon evenly into crust and bake for another 30 minutes at 350°F (175°C).
- Remove from oven, let cool for 5 minutes, then remove from pan and cool on a wire rack. Refrigerate, covered with plastic wrap, for an hour before serving.
Makes 8 servings.
Tip: Depending on the look you want, you could go with all red or all green grapes, or mix them for a two-tone effect.