Saturday, September 25, 2010

Concord Grape Crumble Tart

 I think this might just be the best expression of concord grape-ness that I have come up with so far.  The pastry is a pate brisee (think shortbread), the same filling as the pie only with 3 Tablespoons of Tapioca starch not 2.  For the crumble I kept it very simple:  1 1/4 cups flour (1 cup AP, 1/4 whole wheat) a pinch of salt a short grating of nutmeg, 3 Tablespoons of demerara sugar (or brown) and 1 Tablespoon of cane sugar.  With your fingers mix in about 7 Tablespoons of unsalted butter

The crust recipe I used was cooked for 15 minutes but you don't need to bake it blind; with weights it's much more straightforward.  I then took it out of the oven filled it with the prepared filling (I used 1 cup of sugar but you can use anywhere from 2/3 -1 cup depending on your taste - see the link to the recipe) and lightly sprinkled the crumble on top and baked in a 350 F oven for about 40-50 minutes until the filling is bubbling over and the crust is lightly browned.
I am in the midst of preparing for house guests (Audrey is coming from LA we are so excited) and making diner 2 of 3 in a row so I will get back to you with the recipe for the crust.  In the meantime, go to the market and get some concord grapes while you still can!
The real key is to make it the day before and let it sit in the fridge for a good 8 hours.  I brought it out at the start of the dinner to warm up a bit, but as you can see from the pictures it was not at all runny.

1 comment:

Kurt Brown said...

Oh gosh oh gosh.

* faints *

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