GRAPE TART
Categories Fruit Dessert Bake Fall Grape Jam or Jelly Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
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
There are many varieties of grapes to choose from when making this elegant dessert. Create a pattern with the colors. We made alternating circles of seedless red and green.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h20m
Number Of Ingredients 8
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.
CONCORD GRAPE TART
Aromatic Concord grapes may be a fleeting autumn experience, but their distinctively sweet, musky flavor lingers on in this tart's vibrant filling. A cluster of grapes cut out of the buttery crust leaves no question as to what's within.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 15
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.
GRAPE JELLY BREAKFAST TARTS
Provided by Food Network Kitchen
Time 2h
Yield 5 tarts
Number Of Ingredients 13
Steps:
- Make the tarts: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and about one-quarter of the butter and pulse until they disappear into the flour, about 30 seconds. Add the remaining butter and pulse a few times, until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse once or twice, until the dough just comes together. Turn the dough out onto a piece of plastic wrap, form into a disk and wrap tightly; chill at least 1 hour and up to 1 day. (For quicker tarts, use refrigerated pie dough and skip this step.)
- On a lightly floured surface, roll out the dough into a 10-by-14-inch rectangle, about 1/8 inch thick. Cut out ten 4-by-3-inch rectangles using a toaster pastry press or a paring knife. Transfer to a parchment paper-lined baking sheet. Chill at least 15 minutes.
- Spread 5 of the dough rectangles with a heaping tablespoonful of jelly each, leaving a 1/2-inch border all around. Brush the edges with the beaten egg, then cover with the remaining 5 dough rectangles. Crimp the edges with a fork or use the toaster pastry press to seal. Chill at least 30 minutes. Meanwhile, preheat the oven to 400 degrees F.
- Bake the tarts until flaky and golden, 20 to 25 minutes, brushing with the milk after 10 minutes. Transfer to a rack to cool.
- Meanwhile, make the glaze: Bring the granulated sugar, orange juice and liqueur (if using) to a simmer in a large skillet over low heat; cook until reduced by half, 5 to 7 minutes. Remove from the heat and whisk in the confectioners' sugar until smooth. Let cool. Brush the glaze on the tarts, sprinkle with the orange zest and let set, 5 minutes.
FENNEL GRUYERE GRAPE TART
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Roll out the dough and place in a 10inch tart pan with removable bottom. Bake for 15 to 20 minutes. Remove from oven and sprinkle with 1 1/2 cups grated cheese.
- Heat olive oil in skillet and saute fennel and onions. Add the salt and pepper.
- Remove from heat and toss with fresh dill and place in tart pan.
- Top with the 1/2 cup remaining grated cheese. Decorate with seedless grapes and fried kalamatas. Serve warm
GRAPE AND ALMOND FRANGIPANE TART
A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's a breeze to whiz up in a food processor-simply grind the almonds and sugar, then add the flour, butter, and eggs. The oven's heat concentrates the grapes' sweetness and perfume, and dusting the hot tart with confectioners sugar bestows a subtle shine.
Provided by Melissa Roberts
Categories Food Processor Fruit Dessert Bake Christmas Thanksgiving Vegetarian Almond Fall Christmas Eve Grape Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
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.
PORT-GLAZED GRAPE TARTS WITH PECAN CRUST
Our food editors loved shavings of Stilton cheese on these tarts. We understand that nobody has much room for dessert after a big meal, much less one with cheese, but these tarts are actually quite light and refreshing: The Stilton lends depth and provides a savory counterpoint to the sweet grapes and crust.
Categories Food Processor Fruit Nut Dessert Bake Thanksgiving Pecan Port Fall Grape Jam or Jelly Gourmet
Yield Makes 2 (11- by 8-inch) tarts
Number Of Ingredients 15
Steps:
- Make tart shells:
- Preheat oven to 350°F.
- Pulse pecans with brown sugar in a food processor until finely ground (do not allow to become a paste). Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps. Divide mixture between tart pans and press evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes.
- Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely. Carefully remove sides of pans, keeping shells on pan base.
- Make filling while shells cool:
- Simmer Port and jelly, stirring occasionally, until reduced to about 1 1/2 cups, about 30 minutes, then stir in lemon juice. Immediately toss grapes with 1 cup glaze in a large bowl until well coated, then mound in tart shells.
- Just before serving, drizzle tarts with more glaze and serve remainder on the side.
PASTRY CREAM FOR GRAPE TART
Use this pastry cream to make our Grape Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, beat egg yolks and sugar until thick and light; beat in flour and cornstarch.
- In a saucepan, bring milk just to a boil; whisking constantly, gradually add milk to egg mixture.
- Return mixture to saucepan. Bring to a boil, whisking constantly to prevent scorching, until mixture is thick and pulling away from sides of pan, 4 to 5 minutes. Stir in vanilla.
- Using a rubber spatula, press mixture through a sieve into a bowl. Cover surface directly with plastic wrap, and cool to room temperature in refrigerator.
INDIVIDUAL GRAPE TARTS
Red and green grapes are nestled inside individual puff-pastry shells to create sweet, flaky tarts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a lightly floured work surface, unfold pastry. Cut into 4 squares (4 3/4 inches each). Transfer to a rimless baking sheet. Using the tip of a paring knife, score a 1/2-inch border around edges of squares, being careful not to cut all the way through pastry. Refrigerate until firm, about 15 minutes.
- Whisk together egg yolk and cream; set egg wash aside. Toss together grapes, granulated sugar, and salt in a medium bowl. Divide grape mixture among tart shells, keeping it inside the borders. Brush edges of tarts with egg wash, and sprinkle with sanding sugar. Bake until pastry is crisp and golden and grapes are just beginning to collapse, 23 to 27 minutes. Let cool on sheet on a wire rack.
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- Puree 1 1/2 cups grapes in processor. Strain grape puree, pressing on solids to extract as much juice as possible. Pour 1/2 cup grape juice into large bowl; discard any remaining juice. Cut 4 3/4 cups grapes lengthwise in half; add all grapes to juice in bowl. Add sugar, 6 tablespoons flour, and lemon juice; toss to blend well. Let stand 30 minutes, stirring occasionally.
- Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 11-inch square. Cut off just enough pastry from corners to form rough circle. Transfer pastry to 1 prepared baking sheet. Sprinkle 1 tablespoon flour over center of pastry, leaving 2 1/2-inch plain border. Spoon half of grape mixture, including juices, into center of pastry. Fold pastry edges up over grapes, forming 2- to 2 1/2-inch border. Dot grapes with 1 tablespoon butter. Repeat with remaining ingredients for second tart.
- Bake tarts until crusts are golden brown and grape juices are bubbling, about 45 minutes (crust border will unfold slightly). Cool tarts to room temperature. DO AHEAD Can be prepared 6 hours ahead. Let stand at room temperature.
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