Appetizer | Fruit

Rustic Grape Tart

Rustic Grape Tart

It was the hottest week ever here in Southern California. Really it has never been hotter in California than earlier in the week. Did I mention my car air conditioning broke? It was 110 degrees. I was happy to jump a plane to New York and escape the heat.

Yet, I still turned my oven on to make this yummy grape tart I have been dying to try for awhile now. This weekend at my produce market they had this amazing red and black grapes calling to be roasted. In my air conditioned home I spent the evening baking.

I love grapes but have never cooked them in a recipe before. The Grape Salsa that I serve on slices of brie on a crisp slice of bread is one of my favorite appetizers  so I was curious how they would taste. I was pleasantly surprised. I liked the simplicity of the tart. The recipe is from Cooking Light and features a cornmeal crust with a filling of grapes sugar, vanilla and cornstarch. I added a few more drops of water to get a more cohesive tart dough.

Rustic Grape Tart

by Cooking Light

Crust:
1 cup all-purpose flour
1/4 cup yellow cornmeal
3 tablespoons granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup chilled butter, cut into small pieces
3 tablespoons orange juice
1 teaspoon all-purpose flour

Filling:
2 1/4 cups seedless red grapes
2 1/4 cups seedless black grapes
2 tablespoons granulated sugar
1 tablespoon cornstarch
3/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Remaining ingredients:
1 teaspoon water
1 large egg yolk
1 teaspoon turbinado sugar (optional)

Preheat oven to 400°.

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, cornmeal, 3 tablespoons granulated sugar, baking powder, and salt in a food processor; pulse 4 times or until blended. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour orange juice through food chute, processing just until blended (do not allow dough to form a ball).
Press mixture gently into a 4-inch circle on plastic wrap; cover. Chill for 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Remove top sheets of plastic wrap; place dough, plastic wrap side up, on a baking sheet lined with parchment paper. Remove plastic wrap. Sprinkle dough with 1 teaspoon flour.
To prepare filling, combine grapes, 2 tablespoons granulated sugar, cornstarch, vanilla, and cinnamon. Spoon into center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover grape mixture). Combine water and egg yolk; brush over edges of dough. Sprinkle turbinado sugar over grape mixture and dough, if desired. Bake at 400° for 25 minutes or until crust is brown. Serve warm or at room temperature.

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