Red Wine Grape Tart

• 1/2 cup whole raw blanched almonds
• 1/3 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cut into 1/2" pieces
• 1 egg yolk
• 6 ounces cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon lemon zest
• 1 envelope unflavored gelatin
• 1/3 cup granulated sugar
• 1 1/2 cups Shiraz red wine
• 1 1/2 pounds red seedless grapes

1. To prepare the crust, place almonds in a food processor and pulse until they are finely ground. Add sugar, flour, and butter, pulse until combined. Add egg yolk and process until dough forms a ball.
2. Press dough over the bottom and sides of a 12" tart pan with a removable bottom. Bake in 325 oven for 25 minutes. Set aside and let cool.
3. In a small bowl combine cream cheese, powdered sugar and lemon zest. Mix until combined. Set aside.
4. In a small saucepan combine, gelatin, sugar and red wine, stir until combined. Bring to a boil, then remove from heat and let chill in the refrigerator for 15-20 minutes.
5. Spread cream cheese mixture on top of cooled crust, then arrange grapes and pour jello over the top. Chill until completely set.

almonds, sugar, flour, unsalted butter, egg yolk, cream cheese, powdered sugar, lemon zest, unflavored gelatin, sugar, shiraz red wine, grapes

Taken from food52.com/recipes/10229-red-wine-grape-tart (may not work)