Grape Tart

Ingredients

• 3 large egg yolks 
• 2.5 tablespoons flour all-purpose
• 0.5 pound sheets puff pastry frozen thawed ()
• 2 tablespoons red-currant jelly 
• 4 cups grapes green red
• 2 teaspoons sugar 
• 1.5 tablespoons butter unsalted
• 1 teaspoon vanilla 
• 1 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• wax paper
• spatula

Directions

1. Whisk together yolks and 1/2 of sugar, then whisk in flour and a pinch salt. Stir together milk and remaining sugar in a heavy saucepan and bring just to a boil over moderate heat.
2. Whisk 1/2 of hot milk into yolks to temper and whisk yolks into milk remaining in pan. Bring custard to a boil over moderate heat and boil, whisking constantly, until very thick.
3. Remove from heat and stir in vanilla and butter until incorporated. Chill hot pastry cream in a bowl, its surface covered with a buttered round of wax paper, until cold, about 1 hour.
4. Preheat oven to 425°F while pastry cream chills.
5. Open puff pastry sheet on a lightly floured surface and roll out to a 14- by 12-inch rectangle. Quarter pastry to form 4 rectangles.
6. Brush 1/3 inch of edges lightly with water and fold in borders.
7. Brush off excess flour and press borders with back of a fork to seal.
8. Brush borders lightly with water and sprinkle with sugar. Prick insides of shells all over with fork.
9. Bake on a large baking sheet in middle of oven until crust is golden brown, 10 to 15 minutes, and transfer to a rack. Gently flatten puff pastry inside border to deflate, and cool completely.
10. Halve and seed grapes if necessary. Melt jelly, stirring, and toss with grapes in a bowl.
11. Spread pastry cream in shells with a spatula and top with grapes.
12. ·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.