Sweet, citrusy custard and a nutty almond crust make a perfect backdrop for the tender poached grapes in this elegant dessert.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Very tasty custard. Syrup was a little more runny than I expected. I even cooked longer to reduce. None the less, this recipe is a keeper...
A very tasty tart and a unique idea for grapes. The custard filling was on the loose side resulting in some messy slices. Also the tart dough required a couple sessions of refrigeration before it was firm enough to easily press into the tart pan without sticking to everything. However, these minor complaints didn't stop it from being happily consumed at the party I took it to.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?