Thursday, December 5, 2013

Concord grape tart with cinnamon crumble


I've never really liked "grape flavored" foods, but I've always loved eating fresh grapes. As I've gotten older, I've started to really enjoy foods made from real grapes like jelly or juice (or wine), but I still can't stand anything grape flavored (e.g., fake grape flavors in candy). For the past couple of years I have been wanting to make a concord grape pie. We live in an area surrounded by grape growing and wine making, and I guess grape pie is pretty common (although I had not seen or tasted it in real life before I made this tart). But, I was intrigued by the idea of it and during the peak of concord grape season, I prepared the filling and froze it to make a different pie for Thanksgiving this year. It ended up being a tart because I had less grapes than I needed to make a pie -- but it worked out well because the grapes are so sweet, that the layer was thick enough for me! Everyone enjoyed this tart and the grape flavor was so bright and pronounced. I highly recommend saving this recipe for next fall and giving it a try! If you want to have it at your next Thanksgiving dinner, you can freeze the grapes after they cool and then just stir in the remaining ingredients after they thaw. This recipe will make one 9-inch tart.


Concord grape tart with cinnamon crumble
for the filling:
1-3/4 lbs. concord grapes
scant 1/2 cup sugar, preferably unbleached cane sugar
4 tablespoons cornstarch (I used organic)

for the crumble:
1/2 cup all-purpose flour
pinch of sea salt
3 packed tablespoons brown sugar
1/2 teaspoon cinnamon
3 tablespoons cold butter, cut into small cubes

one recipe for your favorite pie crust (or this one with olive oil)

First prepare the grape filling. Slip each grape out of its skin and put the pulp in a medium saucepan and the skin in a large bowl. Heat the pulp over medium heat, stirring often, until soft, about 10 minutes. Then place a fine mesh sieve over the bowl of skins and place the pulp into the sieve. Use a wooden spoon or rubber spatula the press the pulp through the sieve until the majority of the pulp is in the bowl and the seeds remain in the sieve. Stir the grape mixture and let cool. Then stir in the sugar and cornstarch (making sure there are no lumps).

While the filling cools, prepare the crumble. Whisk together the flour, salt, brown sugar, and cinnamon in a medium bowl. Then cut in the cold butter using your fingers until it is distributed and small clumps form. Place in the refrigerator.

Preheat the oven to 400 degrees. Fit the crust into a 9-inch tart pan on a baking sheet. Pour in the filling. Bake for 10 minutes and then scatter the cold crumble on top. Reduce the oven temperature to 350 degrees and continue to bake until the crust and crumble are golden and the filling is set and bubbly, about 25-30 minutes. 

Remove from the oven and let cool completely before serving. 


What was I cooking one year ago?: clementine and anise seed cookies
Two years ago?: roasted butternut squash with baby spinach and pomegranate
Three?: turkey and cranberry paninis

25 comments:

  1. I'm the same way! I hate artificial grape flavor but real life grapes are awesome! I love the looks of this tart! Grapes are definitely underused in baking!

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  2. I don't like fake grape flavor, either, but I looooove real grapes and real jelly/jams. This tart looks SO perfect - I know I'd gobble it up!

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  3. I can't say I ever had grapes in a pie but I will now! This looks so good! Especially with that crumble on top. Delectable!

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  4. I have never thought of using concord grapes for baking, your tart sounds yummy. My sister grows concord grapes so I will have to remember this for next year.l

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  5. I would love to have a bite of this grape tart with the cinnamon crumble.

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  6. I love the idea of using grape as the filling and the streusel topping is heavenly, Amy.

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  7. Wow,this tart looks divine....concord grapes and a cinnamon flavored crumble pair so beautifully...great idea and delicious treat,thanks :-)

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  8. I love the look of that crumble on top of the tart!

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  9. What a great idea! My mom grows Concord grapes, so I'll have to snatch a few next year and give this a try!

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  10. I also love eating fresh grapes, but have never had grape pie/grape tart. This looks incredible!

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  11. Definitely could go for a big slice of this right now!

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  12. Love the combination of dark sweet grapes with cinnamon crumble.
    Both the beautiful colors and the combination of flavors looks and sounds amazing!

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  13. Amy I love this idea! So original. Would never have thought of putting grapes in a tart, but I love them and bet it tastes amazing! Pinning and will defo be giving this a go

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  14. What a picture perfect tart! I've never baked with grapes, either, but my FIL always raved about a grape cake his grandmother used to make. Maybe it's time I follow your lead :)

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  15. Amy, this tart looks gorgeous! Grapes add such a beautiful color, and a wonderful flavor, I'm sure! Thanks for sharing! xo

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  16. I don't think I've ever seen a grape tart, but it looks mouth-watering! It's seriously picture-perfect. And I love a good crumble topping!

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  17. I have never had a grape tart before. Yours looks delicious and I love the color!

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  18. I'm with you on "grape" flavored things - too often they taste way too artificial. Real grapes though? They're terrific! I used to have a great aunt that made some of the best Concord grape wine, ever! I've not had a Concord grape tart, though - love the idea. Super recipe - thanks.

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  19. Oh this tart looks and sound great, I can see eating this for breakfast!

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  20. I have always wanted to bake one of these! You remind me that I haven't-yet!

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  21. i don't think i've ever baked with grapes, and what a shock and a shame because they're one of my favorite fruits! i love the idea of this and the color is outstanding!

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