Yield: 10 servings.
one tart pastry, single crust for 10" tart, par-baked
3½ cups red or black seedless California grapes
2 oz. almond paste
1 large egg
¼ cup sugar
¼ cup butter
2 Tbsp. flour
pinch of salt
as needed, confectioner's sugar
Preheat oven to 375°F. Line a 10" tart pan with pastry. Arrange grapes snugly in decorative rings in pastry. In an electric mixer, combine almond paste, egg, sugar, butter, flour and salt until smooth, to create frangipane. Carefully spread over arranged grapes and bake for 35 minutes, until tart is golden brown and cooked through. If using a convection oven, bake at 350°F for 30 minutes. When tart is cool, remove from pan and dust with confectioner's sugar.
