Blueberry Concord Grape Tart
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Everyone loves lemon tart or lemon bars. Here is the Concord grape equivalent created by Johnson Estate Winery, topped with fresh Chautauqua County blueberries. Use Growers' Grape Cooperative's Concord grape filling in this easy recipe.
For an additional flavor combination, pair with Johnson Estate's Freelings Creek Reserve Chambourcin - yes, a dry red, but redolent with berry notes that complements the berry flavors in this tart. Or experiment with Concord wine - or even Chambourcin Ice Wine!
BLUEBERRY CONCORD GRAPE TART
Ingredients
2 cups flour (may substitute whole wheat or spelt flour for up to 1 cup)
1⁄2 to 2/3 cup sugar
1 cup butter, room temperature
1 teaspoon almond extract
1 egg yolks, lightly beaten
1/4 cup finely ground flax seeds and/or almonds
For Filling:
2 eggs
½-1 cup sugar
1/2 jar of Growers’ Co-op Concord Grape Filling
3 tablespoons water
Instructions
For crust:
Process all ingredients in Cuisinart until mixture is pebbly and has begun to stick together. Wrap in plastic wrap and chill for about an hour. Then roll out dough (the easiest is between two sheets of wax paper as it is sticky when warm) and lay it in a 10-12” tart pan, ideally lined with parchment paper. Trim edges, doubling over and tidying as necessary. Pre-bake tart shell for about ten minutes at 375. Do not permit to over-brown as the crust will be baked additionally with the topping.
For filling:
Beat eggs until light-colored. Gradually beat in sugar and beat until the mixture is slightly thickened. Add the jar of filling and water, beating until thoroughly mixed. Pour into pre-baked shell. Add blueberries if you like at this point or bake approximately 30 minutes at 350. Filling will rise as it cooks, so do not overfill.
Assembly:
Once tart has cooled, arrange fresh or frozen blueberries on top, pressing lightly into the cooked filling. Other dark-colored fruits, such as blackberries, may be used.
Makes Two 8-9” tarts.
For more recipes by Johnson Estate Winery , visit their site.
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