Once a year I have the opportunity to make this extraordinary Tart. The grapes in this recipe came from the Santa Fe Farmers Market. I wait patiently until September to gather them. It is a little work, but worth the effort. When feeling ambitious I make two. It freezes well. (up to 3 months) Food mill required.
Season/ Autumn
Prep time: 30 minutes
Cook time: 45 minutes
Serves 8
2 1/2 pounds purple Concord grapes
1/2 cup raw sugar cane, or coconut sugar
3 tablespoons all purpose flour, arrowroot, or tapioca
grated zest and juice of 1 lemon
1 ( 9 inch ) Tart shell (Gluten free flour) recipe to follow
Squeeze the grapes with your fingers, putting the insides into a saucepan and the skins in a separate bowl. Bring the skinned grapes to a boil and cook until they turn white and soft. about 7-10 minutes.
Pass them through a food mill to separate the seeds, working the pulp into the bowl with the skins. Stir in the sugar, flour, lemon zest and juice. Simmer for 10 minutes. Taste and add more sugar if desired. Let cool.
Preheat the oven to 400 . Scrape the filling into the pre baked tart shell, and set on a sheet pan. Bake until the filling is set, about 35 minutes. Let cool. Serve alone, or with softly whipped cream.
Cooks note. You can use Gluten free all purpose flour, both for the Tart shell and the flour that goes into the mixture. I like Bobs red mill. The texture will be slightly different,
but equally delicious. When using Gluten free flour it is essential to add xanthan gum, or psyllium husk, for a superior crust.