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Green Grape Tart
Crust
2 cups flour
1 cup sugar, divided
1/2 cup butter
2 egg yolks
1 Tbsp. water
Grated rind of 1 lemon
1/4 teaspoon salt
Filling
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup finely ground almonds
2 cups seedless green grapes, halved
Sift flour and 2/3 cup sugar into a medium-size mixing bowl. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Add egg, egg yolk, water, half of the lemon rind and salt; mix to form a soft dough, adding more water if needed. Cover the dough with plastic wrap and refrigerate for 20 minutes.
Preheat oven to 350°F. Roll out chilled dough into a 12-inch circle; place in an ungreased 10-inch springform pan folding the edge down to form a 1-inch high rim . Prick crust all over with a fork then bake crust for 10 minutes; remove from oven and let cool.
Filling
Beat egg whites in a medium mixing bowl until stiff and glossy, gradually adding remaining 1/3 cup sugar and cream of tartar while beating. Fold in almonds and remaining lemon peel until well combined; then fold in grapes halves. Spoon evenly into crust and bake for another 30 minutes at 350°F.
Remove from oven, let cool for 5 minutes, then remove from pan and cool on a wire rack. Refrigerate, covered with plastic wrap, for an hour before serving.
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