We arrived home from the UK to our first grape harvest. I had never made Grape Tarts but they are now some one of our favourites.
Concord Grape Tarts
4 cups concord grapes
1 cup sugar
1/4 cup flour
1 Tbsp. lemon juice (half a fresh lemon)
zest of one lemon
~16 unbaked tart shells
Preheat oven to 375 degrees. Wash grapes and squeeze out the pulp from the skins into a saucepan. Save the skins in a separate bowl. Cook the pulp over medium heat, stirring frequently, until the seeds separate (8-10 minutes).
Strain the pulp into the reserved skins, using a spoon to rub the pulp off the seeds (Jeff throws the whole lot into the salad spinner and spins out the seeds quickly and easily, instead waiting for it to strain!). Add sugar, flour, lemon juice and pulp. Pour into the unbaked tart shells, filling generously as it will shrink during baking.
Bake for 25 minutes or until pastry is golden brown. Cool and enjoy with a dollop of whipped cream.