Seedless Black Grape-Meringue Tart Recipe

To make the tart dough: In a medium bowl, whisk together flour and 2/3 cup sugar. Cut in butter with a fork or pastry cutter until mixture resembles coarse crumbs. In a small bowl, mix together whole and egg yolk, half the lemon or lime zest . Transfer to flour-butter mixture and mix together lightly with the fingertips to form a dough. Wrap in plastic and refrigerate for at least 20 minutes.

Heat oven to 350 degrees. On a lightly floured surface or between two sheets of parchment paper, roll out chilled dough into a 12-inch circle. Fit it into an ungreased 10-inch springform tart pan. Fold any overhanging dough to the inside to form an even 1-inch-high rim. Prick the crust all over, including the sides, with a fork before baking. This is known as docking the dough. Bake crust for 15-20 minutes or until beginning to brown. Cool completely.

To make the filling: Make sure the grape halves are as dry as possible so they don't cause the crust to become soggy. In a medium bowl, beat egg whites until foamy. Gradually add the remaining 1/3 cup sugar and cream of tartar. Continue to beat until the egg whites are stiff and glossy. Fold in almonds and remaining lime or lemon zest until weel combined, trying not to deflat the volume. Then fold in grapes halves, again trying not to deflate the volume. Turn grape-meringue mixture into cooled tart crust, making swirls and peaks in a decorative fashion. Bake 30 minutes or until meringue is a golden brown.

Remove from oven. Let cool on wire rack for 10 minutes, then remove tart ring and continue to cool to room temperature on a wire rack. If desired, slip tart off tart bottom and place on serving plate, cover with plastic wrap and refrigerate 1 hour. Cut while cold but let come to room temperature before serving.