Blueberry-Concord Grape Tarts
- 2 cups flour (may substitute whole wheat for up to 1 cup)
- 1/4 cup finely ground flax seeds or almonds
- 1⁄3 to 2/3 cup sugar
- 1 cup butter, room temperature
- 1 tsp almond extract
- 1-2 egg yolks, lightly beaten
- 2 eggs
- 1 cup sugar
- 1/2 jar of Growers’ Co-op Concord Grape Filling
- 3 tbsps water
CRUST:
Ingredients 1-6 are for the crust. Process flour, flax seed, butter, sugar, extract and egg yolks in a food processor 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 in tart pan, ideally lined with parchment paper. Trim edges, doubling over and tidying as necessary. Pre-bake tart shell for about ten minutes at 375ºF. Do not permit to over-brown as the crust will be baked additionally with the topping.
TOPPING:
Ingredients 7-10 are for the topping. Beat eggs until light-colored. Gradually beat in sugar 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 350ºF. Filling will rise as it cooks, so do not overfill.
Once tart has cooled, arrange fresh or frozen blueberries on top, pressing lightly into the cooked filling. Other fruits may be used although I prefer those that are dark colored like the filling. May coat fruit lightly with apricot jam (heated and thinned if necessary with liqueur) to help fruit from browning.
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