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Concord Grape Tart Recipe
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Concord grapes||4 Cup (64 tbs)|
|Lemon juice||1 Tablespoon|
|Commercial sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3639 Calories from Fat 1305
% Daily Value*
Total Fat 148 g228.5%
Saturated Fat 87.9 g439.6%
Trans Fat 0 g
Cholesterol 731.7 mg
Sodium 1297.2 mg54.1%
Total Carbohydrates 552 g183.9%
Dietary Fiber 13.8 g55.1%
Sugars 308.3 g
Protein 46 g91.2%
Vitamin A 99.9% Vitamin C 130.2%
Calcium 52.3% Iron 96.7%
*Based on a 2000 Calorie diet
Pinch in butter with your finger tips until it appears mealy.
Lift into an 8 inch square baking pan and press an even layer on bottom and about two thirds of the way up the sides.
Refrigerate until filling is prepared.
Pinch off grape skins, separating pulp from skins.
Cook pulp over a low heat for 7 minutes.
Remove from heat and work thoroughly through a sieve (this is an easy way to remove the seeds).
Combine pulp puree with grape skins, flour, remaining sugar, and lemon juice.
Pour into prepared pastry and bake in a preheated 400° oven for 15 minutes.
Mix egg yolks and sour cream together, then pour over the surface, and continue baking 25 to 30 minutes.