OMG OMG OMG….
I LOOOOOOVE concord grapes, love em and am absolutely lucky enough to have two producing vines up at the wee house, which is probably one of my most treasured things in the garden. This was our first year of harvesting grapes, after the “mystery” animal which scarfed every single one of them last year… I mean we didn’t even to to taste one single measly grape between us.
So this time around Mr Weiss and I watched like hawks those jubilant globes growing, getting riper, getting sweeter, getting blacker in color and then BANG we pounced first. VICTORY! I stumbled across this gem of a recipe..
WOW! WOW I tell you… this is not to be missed. I will be making this dessert for years to come, you can bet on it, whether I use my own grapes or not, this is a show stopper!
Concord Grape Tart (adapted from Martha Stuart.. original recipe here)
2 cups all purpose flour (+ more for dusting)
3/4 tsp course salt
1/4 cup sugar
2 sticks (8 ounces COLD butter cut up)
1/4 c ice water
You will also need
1 egg beaten
sanding sugar (or just regular sugar)
creme fraiche (try get this it really really really goes well to serve with the tart)
For the dough, pulse flour, sugar and salt in food processor (or stir by hand), add butter pulse until mixture resembles a coarse meal, (pastry cutter will work here) add ice water until dough just comes together. Split into two disks, wrap and refrigerate 30 minutes.
1 1/2 pds concord grapes
3 tbsp fresh lemon juice
1 c sugar
CANDY THERMOMETER + 9 INCH TART PAN (with removable bottom)
Combine grapes and lemon juice in a non-reactive saucepan over high heat, stirring frequently until grapes have released their juices… about 7-8 mins, strain through a fine mesh sieve. You should have about 1 1/2 cups of juice.
Return juice to saucepan, add sugar and a pinch of salt, bring to a boil and then reduce heat and simmer until temperature reaches 220 on candy thermometer (about 10-12 mins), transfer to bowl and cool, stirring occasionally.
Roll one disk onto a sheet pan covered with floured parchment paper and place in freezer. Roll out the other disk and slip into the bottom of tart pan. Trim edges and freeze 15 mins. Here’s where you can get all fancy like, and its fun and don’t be intimidated it looks great, just follow the pattern using two pastry tips (or anything round) cut out circles in the top pastry to resemble a bunch of grapes…
Spread jam over bottom crust, brush edges with egg and gently slip pastry top, pinching edges to seal. Trim dough, brush top with remaining egg, sprinkle with sugar. Refrigerate again for another 30 mins.
Bake at 375 for 15 mins, remove pan from over and gently tap pan on counter to release any air bubbles…. bake another 20 – 30 mins until pastry is golden brown. Cool, unmold and transfer to plate. Serve with creme fraiche.
You will not be disappointed!