---------- Recipe via Meal-Master (tm) v8.02
  Categories: Tarts, Fruits
       Yield: 8 tartlets
 --------------------------------ALMOND CRUST--------------------------------
     1/4 c  Almonds; slivered blanched
   1 1/2 c  Flour, all purpose
     1/4 ts -Salt
       3 tb Brown sugar; firmly packed
     1/2 c  Butter;cold, unsalted,1stick
            -cut into small pieces
       1 lg Egg; cold
     1/2 ts Almond extract
     1/4 ts Lemon zest;freshly grated
     3/4 c  Apricot preserves
       3 tb Sherry
 --------------------------------TO ASSEMBLE--------------------------------
     3/4 lb Grapes; preferably an
            -assortment of 2-3 colors,
            -halved & if necessary,
     1/4 c  Almonds, slivered; lightly
   “Take these to a picnic in the pans that they were baked in to prevent
   crushing. Assemble them not more than 6 hours before serving time.
   For a single 10 inch tarts, bake the crust for 15 minutes with foil
   in and a further 20 to 30 minutes empty.”
   Finely grind almonds in a food processor with on/off motion, or crush
   with a rolling pin until as finely ground as possible. Add flour,
   salt and brown sugar to processor and blend, or combine ground
   almonds, flour, salt and brown sugar in a bowl and stir to blend. Add
   butter and process or work with the fingertips until mixture
   reassembles coarse crumbs. In a small bowl beat egg lightly. Stir in
   the vanilla and lemon zest. With a processor on, add egg mixture to
   dough through feed tube and process until dough forms. Pat dough into
   ball, wrap in plastic wrap and chill in refrigerator for at least 30
   minutes. Remove dough from refrigerator and divide into 8 equal
   parts. Press each piece into a lightly buttered 3 to 3 1/2 inch
   tartlet pan, preferably with removable rim, patting into an even
   layer. (The dough will soften as you work with it.) Chill tartlet
   shells in freezer for at least 30 minutes before baking.
   Preheat oven to 400F.
   remove tartlet shells from freezer, line each with a square of foil,
   and fill with pie weights or dried beans to prevent dough from
   puffing during baking. bake on baking sheet in center of oven for 10
   minutes. remove foil with weights, reduce oven temperature to 350F,
   and continue baking for 15 to 20 minutes, or until pastry is a rich,
   golden brown. Let tartlet shells cool in pans and place on wire racks
   to cool completely. To prevent glaze, combine preserves and sherry in
   a small saucepan and warm over medium heat, stirring, until preserves
   are melted. strain through a sieve.
   To assemble tarts, brush tarts on the bottom of each tartlet shell.
   arrange grapes, cut sides down, in a decorative pattern, alternating
   colors, in the bottom of each pastry shell. Brush remaining glaze,
   reheating it if necessary, over grapes and edges of tartlets.
   sprinkle toasted almonds over tartlets before glaze sets. Serve at
   room temperature.