A bunch of grapes cut out of the buttered crust leaves no doubt as to what this tart contains. A perfect dessert for Thanksgiving from the famous Martha Stewart!
Prep Time: 30 minutes
Baking Time: 45 minutes at 375°F (190°C)
Difficulty: medium
Yield: 8 servings (round mold of 11 inches – 28 cm)
Ingredients
For the dough
- 2 1/2 cups of all-purpose flour + more for dusting (350 g)
- 1/3 cup of brown sugar (57 g)
- 3/4 teaspoon of salt
- 2 sticks (1 cup) of cold unsalted butter, cut into pieces (226 g)
- 1 large egg yolk
- 1/4 cup of ice water (60 ml)
For the filling
- 3/4 pound of seedless grapes, stems removed
- 1/2 cup + 1 tablespoon of water (130 ml)
- 1/2 cup of brown sugar (80 g)
- 1 1/2 teaspoons of fresh lemon juice
- 1/4 teaspoon of salt
- 1 tablespoon of cornstarch
To assembly
- 1 large egg, lightly beaten
Instructions
Prepare the dough: Mix the flour, granulated sugar and salt in a food processor. Pulse in butter until mixture resembles coarse flour, about 10 seconds. Add the egg yolk and ice water and mix until the dough forms a ball. Divide the dough in half and wrap each half in cling film. Refrigerate for at least 1 hour.
Prepare the filling: Simmer the grapes and 1/2 cup water in a saucepan, crushing them occasionally with a potato masher until the fruit is very tender.
In a large, heavy-bottomed saucepan, combine the grape purée, sugar, lemon juice and salt. In a small bowl, mix the cornstarch and the remaining tablespoon of water. Add to the juice mixture and cook, stirring frequently, for about 10 minutes. Transfer to a heat-resistant bowl; cool completely, stirring occasionally.
On lightly floured surface, roll out one half of the dough to fit your pie mold. Place in parchment paper-lined baking sheet.
Preheat oven to 375°F (190°C). Spread filling over dough in tart pan.
Spread the second half of the dough on a well-floured work surface.
Using cookie cutters of different diameters, cut holes in the dough so that it looks like a bunch of grapes. Using a sharp knife, cut a stalk off the top.
Assembly: Gently fold the dough in half and immediately transfer it over the grape purée. Unfold the dough and press the edges to seal and cut off excess dough. Whisk together the egg and 1 tablespoon of water. Brush the edges of the dough. Place the tart pan on a baking tray.
Bake 45 minutes. Let cool completely. Unmold tart and serve.
Inspired from: marthastewart.com
Happy Thanksgiving!