SEEDLESS GRAPE TART

SEEDLESS RED GRAPE TART 1 env. unflavored gelatin 1/4 c. sugar 1 1/2 c. red port 1 tbsp. lemon juice 1 (3 oz.) cream cheese 1/2 c. whipping cream 1/4 c. powdered sugar 1 qt. (2 1/4 lb.) red seedless grapes Almond Crust (recipe follows)

In 1 to 2 quart pan, stir gelatin with sugar. Add port. Bring to boiling. Remove form heat. Add lemon juice. Chill until consistency of egg whites. With electric mixer, beat cream cheese to soften. Slowly add 1/2 cup cream and powdered sugar, beating at high speed until well mixed. Spread over bottom and sides of crust. Set grapes on cheese. Spoon thickened gelatin over grapes. Chill until gelatin sets, at least 2 hours or overnight. Remove pan sides. Offer whipped cream with tart wedges.

Serve 8 to 10.

ALMOND CRUST: Finely grind 1/3 cup whole unblanched almonds. Combine with 1/4 cup sugar, 1 cup flour, 1/2 teaspoon grated lemon peel and 1/2 cup (1/4 pound) butter (in pieces). Whirl in food processor or rub with fingers into fine crumbs. Add 1 egg yolks. Process until dough forms ball or with hands pack into compact ball. Press over bottom and slices of a 13-inch tart pan (or 1 1/2 inches up sides of 10-inch cheesecake pan with removable bottom). Bake at 325 degrees until golden, 25 to 30 minutes. Let cool.

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