Concord Grape Tart Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Baking powder | 1/4 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs) | |
| 4 cups Concord grapes | ||
| Flour | 3 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Egg yolks | 2 | |
| 1 cup commercial sour cream | ||
Directions
Sift together flour, salt, baking powder, and 2 tablespoons of the sugar.
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.
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.
Chef
