Concord Grape Tart

Let's Cook

1. Step 1.

   Shape the dough into two disks. Wrap each in plastic wrap and refrigerate for 1 hour.

2. Step 2.

   In a small saucepot over medium-high heat, cook the peeled Concord grapes for 5 minutes. Add the sugar and instant tapioca, and cook, stirring frequently to prevent scorching, until the grapes are starting to look a bit opaque, about 10 minutes. Reduce the heat to low and simmer the mixture until the grapes break down a bit, 6 to 7 more minutes.

3. Step 3.

   Using a spatula, push the grape mixture through a fine-mesh strainer into a large bowl to remove all the seeds. Discard the seeds. Stir the reserved grape skins into the bowl with the pulp. Set the filling aside to cool completely.

4. Step 4.

   Preheat the oven to 400°F.

5. Step 5.

   Remove one dough disk from the refrigerator. On a lightly floured surface, roll it out into a 12-inch circle, about ¼ inch thick. Fit it into the bottom of an 11-inch fluted tart pan with a removable bottom, letting the excess dough hang over the sides. Place the pan in the freezer and chill until the dough is firm, 15 to 20 minutes.

6. Step 6.

   Pour the cooled filling into the chilled crust. Remove the other dough disk from the refrigerator and roll it out into an 11-inch circle, about ¼ inch thick. Using a ½-inch pastry cutter, cut out five to six small circles to vent the top crust. Position the top crust over the filling and trim the edges of both the top and bottom dough flush with the pan (use a rolling pin over the sides to cut off excess dough).

7. Step 7.

   Brush the tart with egg wash and sprinkle the top with turbinado sugar. Bake until golden brown, 30 to 40 minutes, reducing the oven temperature to 375°F after 20 minutes. Serve warm with vanilla bean ice cream.