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Johnson Estate Winery

Blueberry-Concord Grape Tarts

Recipe Date:
July 16, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Everyone loves lemon tart or lemon bars. Here is the Concord grape equivalent, topped with fresh Chautauqua County blueberries. Use Growers' Grape Cooperative's Concord grape filling in this easy recipe. Pair with Johnson Estate's Freelings Creek Reserve Chambourcin - yes, a dry red, but redolent with berry notes that complements the berry flavors in this tart. Or experiment with Concord wine - or even Chambourcin Ice Wine!
Ingredients
  • 2 cups flour (may substitute whole wheat for up to 1 cup)
  • 1⁄2 to 2/3 cup sugar
  • 1 cup butter, room temperature
  • 1 tsp almond extract
  • 1-2 egg yolks, lightly beaten
  • 1/4 cup finely ground flax seeds or almonds
  • 2 eggs
  • 1 cup sugar
  • 1/2 jar of Growers’ Co-op Concord Grape Filling
  • 3 tbsps water
Directions

Ingredients 1-6 are for the 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 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 375. Do not permit to over-brown as the crust will be baked additionally with the topping.

Ingredients 7-10 are for the topping. 

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 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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