Photo by spcookiequeen
spcookiequeen's Notes:
Expand1/2 cup whole raw blanched almonds Ask a question about this ingredient
1/3 cup granulated sugar Ask a question about this ingredient
1 cup all-purpose flour Ask a question about this ingredient
1/2 cup unsalted butter, cut into 1/2" pieces Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
6 ounces cream cheese, room temperature Ask a question about this ingredient
1/2 cup powdered sugar Ask a question about this ingredient
1 teaspoon lemon zest Ask a question about this ingredient
1 envelope unflavored gelatin Ask a question about this ingredient
1/3 cup granulated sugar Ask a question about this ingredient
1 1/2 cup Shiraz red wine Ask a question about this ingredient
1 1/2 pound red seedless grapes Ask a question about this ingredient
To prepare the crust, place almonds in a food processor and pulse until they are finely ground. Add sugar, flour, and butter, pulse until combined. Add egg yolk and process until dough forms a ball.
Ask a question about this stepPress dough over the bottom and sides of a 12" tart pan with a removable bottom. Bake in 325 oven for 25 minutes. Set aside and let cool.
Ask a question about this stepIn a small bowl combine cream cheese, powdered sugar and lemon zest. Mix until combined. Set aside.
Ask a question about this stepIn a small saucepan combine, gelatin, sugar and red wine, stir until combined. Bring to a boil, then remove from heat and let chill in the refrigerator for 15-20 minutes.
Ask a question about this stepSpread cream cheese mixture on top of cooled crust, then arrange grapes and pour jello over the top. Chill until completely set.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
This is gorgeous Gina!:)