Description
This sweet tart uses Concord grape filling and fresh blueberries for a fruity twist, like a grape version of lemon bars. Great with red wine and easy to make at home.
Ingredients
Scale
- 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.
Notes
For more recipes by Johnson Estate Winery , visit their site.