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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 26%
  • Fat: 6.7g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.9g
  • Carbohydrate: 40.8g
  • Fiber: 1.5g
  • Cholesterol: 42mg
  • Iron: 1.3mg
  • Sodium: 180mg
  • Calcium: 31mg

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

  1. Preheat oven to 400°.
  2. 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).
  3. 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.
  4. 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.
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