Best 4 Grape Tart Recipes

GRAPE TART

Steps:

• Make pastry cream:
• Whisk together yolks and 1/2 of sugar, then whisk in flour and a pinch salt. Stir together milk and remaining sugar in a heavy saucepan and bring just to a boil over moderate heat. Whisk 1/2 of hot milk into yolks to temper and whisk yolks into milk remaining in pan. Bring custard to a boil over moderate heat and boil, whisking constantly, until very thick. Remove from heat and stir in vanilla and butter until incorporated. Chill hot pastry cream in a bowl, its surface covered with a buttered round of wax paper, until cold, about 1 hour.
• Make tart:
• Preheat oven to 425°F while pastry cream chills.
• Open puff pastry sheet on a lightly floured surface and roll out to a 14- by 12-inch rectangle. Quarter pastry to form 4 rectangles. Brush 1/3 inch of edges lightly with water and fold in borders. Brush off excess flour and press borders with back of a fork to seal. Brush borders lightly with water and sprinkle with sugar. Prick insides of shells all over with fork. Bake on a large baking sheet in middle of oven until crust is golden brown, 10 to 15 minutes, and transfer to a rack. Gently flatten puff pastry inside border to deflate, and cool completely.
• Halve and seed grapes if necessary. Melt jelly, stirring, and toss with grapes in a bowl.
• Spread pastry cream in shells with a spatula and top with grapes.

GRAPE TART

Steps:

• Preheat oven to 400 degrees.
• In a food processor, pulse flour, sugar, and salt. Add butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; process until mixture just comes together when squeezed (add more water if necessary). Add oats; pulse to combine.
• Press dough onto bottom and 1 inch up sides of a 9-inch springform pan. Bake until golden, about 25 minutes. Remove sides of pan; cool crust.
• Whisk cooled pastry cream until smooth. Spread evenly in crust; arrange grapes on top; press in.
• Chill at least 2 hours and up to 1 day. Just before serving, dust with confectioners' sugar.

GRAPE AND ALMOND FRANGIPANE TART

Steps:

• Make tart shell:
• Preheat oven to 375°F with rack in middle. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-by 10-inch rectangle. Fit dough into tart pan, letting excess hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes (or freeze 10 minutes).
• Line shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 20 to 25 minutes.
• Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Cool completely. Leave oven on.
• Make filling and bake tart:
• Pulse whole almonds with 1/4 cup sugar in a food processor until finely ground. Add flour and salt and pulse to combine.
• Beat together butter and remaining 1/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. With mixer at low speed, mix in almond mixture until just combined.
• Spread filling evenly in tart shell and scatter grapes over it, lightly pressing them in. Sprinkle sliced almonds around grapes. Bake until filling is puffed and golden-brown, 35 to 40 minutes. While still hot, dust tart with confectioners sugar, then cool completely.

CONCORD GRAPE TART

Steps:

• Pate Brisee Extra: Pulse flour, granulated sugar, and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add egg yolk and ice water in a slow, steady stream just until dough holds together. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
• Filling: Bring grapes and 1/2 cup water to a simmer in a saucepan, mashing occasionally with a potato masher, until fruit is very soft. Strain through a fine-mesh sieve into a heatproof bowl.
• In a large, heavy-bottomed pot, combine grape juice, granulated sugar, lemon juice, and salt. In a small bowl, stir together cornstarch and remaining 1 tablespoon water. Add to juice mixture and cook, stirring frequently, until it reads 221 degrees on a candy thermometer. Transfer to same heatproof bowl; let cool completely, stirring occasionally. Filling can be refrigerated in an airtight container up to 1 month.
• On a lightly floured surface, roll out each disk of dough to a 1/8-inch-thick round. Transfer one round to a parchment-lined baking sheet. Fit remaining round into a 9-inch round fluted tart pan with removable bottom; trim flush with rim. Freeze both rounds until firm, about 15 minutes.
• Using the wide base of two pastry tips (3/4 inch and 1 inch), cut clusters of holes in dough round on baking sheet to resemble a bunch of grapes. Using a sharp paring knife, cut a stem at the top. Return to freezer until firm.
• Assembly: Preheat oven to 375 degrees. Spread filling over dough round in tart pan. Whisk together egg and 1 tablespoon water. Brush edges of dough with egg wash. Slide remaining dough round on top, centering the design. Press edges to seal, and trim excess dough. Brush with egg wash and sprinkle with sanding sugar. Place tart pan on a baking sheet.
• Bake 30 minutes, then remove from oven and gently tap sheet on counter to release any air bubbles. Continue baking until golden brown and bubbling, 15 to 20 minutes more. Transfer sheet to a wire rack; let cool completely. Unmold tart; serve with creme fraiche.