Grape Tart

Directions

1. 1
   Whisk together yolks and 1/2 of sugar, then whisk in flour and a pinch salt.
2. 2
   Stir together milk and remaining sugar in a heavy saucepan and bring just to a boil over moderate heat.
3. 3
   Whisk 1/2 of hot milk into yolks to temper and whisk yolks into milk remaining in pan.
4. 4
   Bring custard to a boil over moderate heat and boil, whisking constantly, until very thick.
5. 5
   Remove from heat and stir in vanilla and butter until incorporated.
6. 6
   Chill hot pastry cream in a bowl, its surface covered with a buttered round of wax paper, until cold, about 1 hour.
7. 7
   Preheat oven to 425F while pastry cream chills.
8. 8
   Open puff pastry sheet on a lightly floured surface and roll out to a 14- by 12-inch rectangle.
9. 9
   Quarter pastry to form 4 rectangles.
10. 10
    Brush 1/3 inch of edges lightly with water and fold in borders.
11. 11
    Brush off excess flour and press borders with back of a fork to seal.
12. 12
    Brush borders lightly with water and sprinkle with sugar.
13. 13
    Prick insides of shells all over with fork.
14. 14
    Bake on a large baking sheet in middle of oven until crust is golden brown, 10 to 15 minutes, and transfer to a rack.
15. 15
    Gently flatten puff pastry inside border to deflate, and cool completely.
16. 16
    Halve and seed grapes if necessary.
17. 17
    Melt jelly, stirring, and toss with grapes in a bowl.
18. 18
    Spread pastry cream in shells with a spatula and top with grapes.