Daily Dose: Port-Glazed Grape Tart

I made this tart for a grape-themed dinner party.  Everyone brought a dish which incorporated grapes in some way (of course, I volunteered to make dessert). This dish was perfect, as grapes make an appearance in three different ways:  wine, jam, and fresh grapes.  I served the dish with blue cheese and the tanginess of the cheese went really well with the sweet tart.  Though I'll definitely be making this again, the next time I'll make a few changes.  First, the grapes rolled off the tart when cutting slices, so next time I'll halve the grapes and place them cut side down on the tart shell.  Second, I'll use a farmer's market jam, rather than a store brand, to cut the sweetness of the reduction.    Enjoy!
 
Port-Glazed Grape Tart
(Recipe from Epicurious)

Crust Ingredients: 
1/4 cup walnuts, lightly toasted
1/4 cup packed light brown sugar
1 cups all-purpose flour
1 sticks cold unsalted butter, cut into tablespoon pieces
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

Filling Ingredients:

1 cups Ruby Port

3/4 cups Concord grape jelly

1/2 teaspoon fresh lemon juice, or to taste

6 cups small red seedless grapes, stems discarded

Directions:

Tart shell (makes enough for an 11x8 tart pan):

After toasting the walnuts, pulse them 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.

Press mixture evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes.  Preheat oven to 350 degrees.  Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely.

Grape Filling:

Simmer Port and jelly, stirring occasionally, until reduced to about 3/4 cups, about 30 minutes, then stir in lemon juice. 

Immediately toss grapes with 1/2 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.

Port-Glazed Grape Tart
(Recipe from Epicurious)

Crust Ingredients: 
1/4 cup walnuts, lightly toasted
1/4 cup packed light brown sugar
1 cups all-purpose flour
1 sticks cold unsalted butter, cut into tablespoon pieces
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

Filling Ingredients:

1 cups Ruby Port

3/4 cups Concord grape jelly

1/2 teaspoon fresh lemon juice, or to taste

6 cups small red seedless grapes, stems discarded

Directions:

Tart shell (makes enough for an 11x8 tart pan):
1. After toasting the walnuts, pulse them with brown sugar in a food processor until finely ground (do not allow to become a paste). 

2. Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps.
3. Press mixture evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes. 
4. Preheat oven to 350 degrees.  Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely.

Grape Filling:

1. Simmer Port and jelly, stirring occasionally, until reduced to about 3/4 cups, about 30 minutes, then stir in lemon juice. 

2. Immediately toss grapes with 1/2 cup glaze in a large bowl until well coated, then mound in tart shells.

3. Just before serving, drizzle tarts with more glaze and serve remainder on the side.