Grape TartRomulo Yanes
To get the look we wanted for this tart, we used grapes in assorted colors and shapes and halved the larger ones. Taste grapes before making the pastry cream. Their flavor will determine how much sugar you use— if the grapes are tart, use 1/3 cup sugar; if sweet, use 1/4 cup.
Cooks' notes:
·Pastry cream may be made 1 day ahead and chilled. ·Pastry shells can be baked 4 hours ahead, then cooled and kept, covered, at room temperature. If not making ahead, you'll want to bake pastry while cream is chilling.
