Rustic Grape Tart

This free-form dessert is simple but elegant. Cornmeal contributes texture and strength to the tender crust.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 231
Caloriesfromfat 26 %
Fat 6.7 g
Satfat 4.4 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 2.9 g
Carbohydrate 40.8 g
Fiber 1.5 g
Cholesterol 42 mg
Iron 1.3 mg
Sodium 180 mg
Calcium 31 mg

Ingredients

Crust:
1 cup all-purpose flour
1/4 cup yellow cornmeal
3 tablespoons granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup chilled butter, cut into small pieces
3 tablespoons orange juice
1 teaspoon all-purpose flour
Filling:
2 1/4 cups seedless red grapes
2 1/4 cups seedless black grapes
2 tablespoons granulated sugar
1 tablespoon cornstarch
3/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Remaining ingredients:
1 teaspoon water
1 large egg yolk
1 teaspoon turbinado sugar (optional)

Preparation

Preheat oven to 400°.

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, cornmeal, 3 tablespoons granulated sugar, baking powder, and salt in a food processor; pulse 4 times or until blended. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour orange juice through food chute, processing just until blended (do not allow dough to form a ball).

Press mixture gently into a 4-inch circle on plastic wrap; cover. Chill for 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Remove top sheets of plastic wrap; place dough, plastic wrap side up, on a baking sheet lined with parchment paper. Remove plastic wrap. Sprinkle dough with 1 teaspoon flour.

To prepare filling, combine grapes, 2 tablespoons granulated sugar, cornstarch, vanilla, and cinnamon. Spoon into center of dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover grape mixture). Combine water and egg yolk; brush over edges of dough. Sprinkle turbinado sugar over grape mixture and dough, if desired. Bake at 400° for 25 minutes or until crust is brown. Serve warm or at room temperature.

Note:

Cynthia DePersio,

June 2002