As jellies go, what do you like on your toast or in your PB & J’s?
For me now, it’s always strawberry. But in my childhood, it had to be grape. Grape juice and grape jelly all the way!
Well this simple tart is nothing but a flaky, buttery crust filled with sweet concord grapes. Pure and simple. Just as good for breakfast, as it is for dessert.
If you are lucky enough to find concord grapes, scoop them up! Here in D.C., I often find them in my markets in the late summer and early fall.
While Concord grapes aren’t necessarily the best eating grape, they cook down beautifully to make the filling of a scrumptious and sweet tart.
This pie crust is light and flaky. The grape jam is rich and sweet.
This tart is really easy when made in two stages. I made the jelly the night before and it set beautifully.
Make it simple, but significant.
- FOR THE JELLY:
- 2 pounds of Concord grapes
- 6 Tablespoons of fresh lemon juice
- 1 cup of granulated sugar
- pinch of salt
- FOR THE CRUST:
- 2 cups of all purpose flour (and some extra for dusting)
- ¼ cup of granulated sugar
- 1 teaspoon of kosher salt
- 2 sticks of cold, unsalted butter, cut into pieces
- ¼ cup of ice water
- 1 large egg, lightly beaten, for egg wash
- coarse sprinkling sugar for decoration
- Place the grapes and the lemon juice in a medium saucepan over high heat.
- Cook, as you stir frequently, until the grapes begin to split and pop and release their juices.
- This will take about 10 minutes or more.
- Toward the end of the 10 minutes, give the grapes a little mash with a potato masher.
- Place a mesh strainer over a bowl and strain the grapes, pressing and pushing the juice through to the bowl below.
- You should have at least 1½ cups of juice that you will return to the pan.
- Add the granulated sugar and the salt and bring to a boil.
- Reduce the heat and then simmer until the temperature reaches 220° on a candy thermometer. Again, this will take about 10 minutes.
- Place the jam in a bowl and let it cool to room temperature.
- Stir it occasionally during this time. Cover and refrigerate overnight or for up to 2 weeks.
- Pulse the flour, sugar and salt in a food processor.
- Add the butter cubes and continue to pulse until the mix resembles coarse crumbs.
- Slowly drizzle the water while you continue to pulse until the mixture just begins to hold together. Divide the dough into 2 discs, wrap them in plastic and refrigerate for at least an hour.
- When the dough has chilled, lightly flour your work surface.
- Roll out each disc into ⅛ inch circles.
- Fit one circle into your tart dish or pan.
- Trim off the excess dough and place the dish in the refrigerator.
- Place the next circle onto a baking pan lined with parchment paper.
- Use the base of 2 different size pastry tips to cut out circles in a varying pattern to resemble a cluster of grapes.
- Use a pairing knife to cut out a stem at the top.
- Place the pan in the refrigerator for 30 minutes.
- Preheat your oven to 375°F.
- Stir your jelly and pour it over the bottom crust.
- Brush the edges of the dough with egg wash.
- Position the remaining dough on top, centering the design.
- Press the edges together to seal and trim any excess dough.
- Brush the top with egg wash and sprinkle it with the coarse sugar.
- Refrigerate the tart for another 30 minutes.
- Place the tart on a baking sheet and bake for 15 minutes.
- Gently tap the baking sheet on a counter to release any air bubbles.
- If you find that the sides of the tart have shrunk, don’t panic!
- I simply ran the tines of a fork around the edges to crimp them together.
- Continue to bake for another 20-25 minutes, until the crust is golden.
- Cool completely. And I chilled this in the refrigerator overnight before serving