There is one transition, however, that I do not have to learn to love, but do so willingly: the change from Summer to Fall. And along with that comes wonderful new flavors and in-season produce.
It is grape season in New York, and grape pies are bound to be hitting the shelves about now. Here in Utah, I've asked around, and not a soul I talked to has ever had a grape pie. So, I'm doing my best to bring a bit of that wonderful fall flavor here, with this lovely sweet/tart grape tart recipe. Happy Autumn, everyone :)
makes one standard 5" x 14" or 10" round tart
1/2 cup cold butter, cubed
1/4 cup sugar
1 egg1 1/2 cups gluten-free all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon salt
1 lb concord grapes, separated
3 tablespoons lemon juice
1/2 cup granulated sugar
1/4 teaspoon salt
1 tablespoon cornstarch
For the crust, beat together butter and sugar until it resembles coarse crumbs. Beat in egg, just until combined. In a separate bowl, stir together flour, baking powder, and salt. Add flour mixture to butter mixture. Pulse mixer just until combined.
Press dough into a standard tart pan. Place in freezer while you make the filling (or you can make tart crust up to 2 days in advance and place in the refrigerator).
Preheat oven to 325 degrees F.
To make the filling, stir together 2/3 of the grapes, lemon juice, and sugar in a small saucepan and place over medium-high heat. When the mixture boils, turn heat to medium-low and cook for 10 minutes. In a separate bowl, stir together 1 tablespoons cornstarch with 1 tablespoon water. Stir into grape mixture and turn heat back up to medium high. Stir until mixture is thick and bubbles. Remove from heat.
Stir the remaining grapes into the cooked grape mixture. Remove tart crust from the freezer and pour grape mixture into it.
Place tart into the oven and bake about 30 minutes, until crust is golden brown. Cool completely before consuming. Serve with some crème fraîche whipped cream if you want to be extra happy.