Mixture:
2 1/4 cups all-purpose flour
8 ounces softened butter
1/4 cup milk
1 tablespoon active dry yeast
1/2 teaspoon salt
Filling:
6 tablespoons unsalted butter, softened
1/2 cup all-purpose flour
1 cup scalded milk
1 cup white wine, warmed
2 large eggs
1 tablespoon active dry yeast
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
3 3/4 cups concord grapes, drained and reserved with 1/4 cup grape juice
250g cheddar cheese, cut into small cubes
1 cup chopped pecans
2 tablespoons active dry yeast
Mixture:
2 1/4 cups all-purpose flour
8 ounces softened butter
1/4 cup milk
1 tablespoon active dry yeast
1/2 teaspoon salt
Filling:
6 tablespoons unsalted butter, softened
1/2 cup all-purpose flour
1 cup scalded milk
1 cup white wine, warmed
2 large eggs
1 tablespoon active dry yeast
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
3 3/4 cups concord grapes, drained and reserved with 1/4 cup grape juice
250g cheddar cheese, cut into small cubes
1 cup chopped pecans
2 tablespoons active dry yeast
To make the crust: place flour in a bowl and create a hole in the center
Add butter, yeast, and salt to the hole
Mix with your fingers until the mixture is well combined and flaky
Form into a ball and wrap in parchment paper or aluminum foil
Let rest for 1 hour
To prepare the filling: melt butter in a pan and add flour
When bubbling, add scalded milk all at once
Beat until thickened
Add white wine and beat again
Remove from heat, add eggs, yeast, nutmeg, salt, and pepper
Heat oven to moderate temperature
Open crust to fit into a 25cm diameter cake pan
Place crust in pan, greased bottom and sides
Fill with cooked peas or rice (this is to prevent the crust from rising and deforming)
Bake for 10 minutes
Remove peas or rice
Lower oven temperature slightly
Arrange grapes and cheddar cheese at the bottom of the cake pan with partially baked crust
Reserve 1/2 cup pecan halves, chop remaining pecans and place in tart
Drizzle white wine sauce over top
Bake for 30 minutes, then increase heat slightly and bake for an additional 15 minutes or until crust is golden
Lift to a wire rack to cool
Heat reserved grape juice with 2 tablespoons active dry yeast
Let cool and thicken
Dress tart with remaining grapes and reserved pecan halves
Garnish with white wine sauce
Serve warm.
