Grape Tart

• 1 cup all-purpose flour
• 3 tablespoons sugar
• 12 teaspoon salt
• 12 cup cold unsalted butter, cut into pieces
• 2 tablespoons ice water
• 12 cup rolled oats
• 6 larger egg yolks
• 12 cup sugar
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 2 cuos whole milk
• 12 teaspoon vanilla extract
• 3 -3 12 cups red and green grapes, seedless
• confectioners' sugar

1. Preheat oven to 400F.
2. CRUST: In a food processor, pulse flour, sugar, and salt.
3. Add unsalted butter, pulse until mixture resembles coarse meal.
4. Add 2 tablespoons ice water; process until mixture just comes together when squeezed (add more water if necessary).
5. Add rolled oats; pulse to combine.
6. Press dough onto bottom and 1-inch up sides of a 9-inch springform pan.
7. Bake until golden, about 25 minutes.
8. Remove sides of pan; cool crust.
9. PASTRY CREAM: In a medium bowl, beat egg yolks and sugar until thick and light; beat in flour and cornstarch.
10. In a saucepan, bring milk to a boil, whisking constantly, gradually add milk to egg mixture.
11. Return mixture to saucepan.
12. Bring to a boil, whisking constantly to prevent scorching, until mixture is thick and pulling away from sides of pan, 4-5 minutes.
13. Stir in vanilla.
14. Using a rubber spatula, press mixture through a sieve into a bowl.
15. Cover surface directly with plastic wrap, and cool to room temperature in refrigerator.
16. ASSEMBLY: Whisk cooled pastry cream until smooth.
17. Spread evenly in crust; arrange grapes on top; create a pattern with the colors; press inches.
18. Chill at least 2 hours and up to one day.
19. just before serving dust with confectioners' sugar.,.

flour, sugar, salt, cold unsalted butter, water, rolled oats, egg yolks, sugar, flour, cornstarch, milk, vanilla, red, confectioners

Taken from www.food.com/recipe/grape-tart-401271 (may not work)