I bought a big box of concord grapes from the market. I used said grapes in this concord grape tart. I made the crust and crumb topping out of peanut butter cookies. It’s basically a peanut butter and jelly in tart form and I love it. I’m pretty excited to be adding this to my big book of peanut butter recipes!
Just being in the same room as the grapes makes my mouth water. They smell as good as they taste, that’s for sure. I love everything about concord grapes except for those pesky seeds that you have to strain out. I even spit them out when I’m just snacking on them, but I know some people would just swallow them.
*cough* MY MOM.
I can’t blame her for swallowing them whole though, the pulp where the seeds are is pretty sour. Not to mention the pulp itself can be less of a desirable texture if you have issues with that sort of thing. The skins are the sweet, juicy part and my favorite. <3
The people from Tritan™ were kind enough to send me over a Wolfgang Puck chopper to try and share with you guys. It does the chopping job nicely. I used it for my grape skins, crust, and crumb topping and it chopped to perfection every time.
I love that the chopper’s container looks like it’s made of glass, but instead is made of Tritan™ plastic. The clear plastic container is lightweight, tough, scratch and break proof, doesn’t stain or retain odors. That’s something that I can appreciate. I used to have a mini chopper where the plastic was cloudy from all the scratches. I couldn’t even tell if it chopped the ingredients until I took the lid off. I am an avid chopper, but this happened after a couple uses which also is irritating. Not with this beast though thanks to the makers of the Tritan™ plastic.
Also, there are two blades. Two. They come apart and make it easy to wash. The double blades come in handy when you have a container full of cookies that need to be chopped finely.
I ran the skins of the grapes through the chopper. It’s not really necessary, but it will make the filling a little smoother. I figured since my hubby would get down on some of this tart, that I would go the extra mile. The man has some serious texture issues. When I make my grape pie filling, I leave the skins whole though.
- 6 cups concord grapes
- 1 + ¾ cups granulated sugar
- ¼ cup clear jel
- 30 peanut butter cookies
- 1 T. granulated sugar
- 4 T. butter, melted
- 12 peanut butter cookies
- 3 T. granulated sugar
- 2 oz. cream cheese, room temperature
- Using one large saucepan and a large bowl, separate the skins and pulp. Place the skins into the large bowl, and the pulp into the saucepan.
- Place the skins into a chopper and chop until the skins are bite size. Scrape the skins back into the bowl.
- Heat the grape pulp over medium heat. Stir the pulp and let it boil for about 10 minutes. Remove from the heat.
- Place a strainer on the bowl with the skins in. Push the pulp through to catch all the seeds. Discard the seeds.
- In a small bowl whisk together the sugar and clear jel.
- Add 1 cup of the grape skins/pulp into the sugar and clear jel and continue whisking. This will help to avoid lumps into the mixture.
- Pour the sugar mixture into the saucepan with the rest of the grape skins and pulp. Place over medium heat and give it a stir to incorporated the sugar mixture.Let the filling come up to a boil and stir often. As the mixture thickens, it will change from a pink, to light purple, and when it's ready it will be a deep purple. Boil for about 10 - 15 minutes until very thick and bubbly.
- You can now pour this into a bowl, cover it, and place it into the fridge. Mine kept for at least 3 days. You can also use it right away!
- Preheat oven to 350 degrees.
- Place the cookies into the chopper and chop on high until a fine crumb forms.
- Add in the melted butter and sugar and give it another pulse to combine.
- Dump the crumbs into a 10 inch tart dish.
- Press the crumbs into the bottom and side of the pan. Hold your finger at the top of the pan while pressing on the sides to avoid the crumbs pressing over the edge and making a mess.
- Place into the oven and bake for 15 minutes. Remove from the oven and prepare the crumb topping.
- In the chopper, add in the 12 cookies and chop on high until a fine crumb forms.
- Add in the sugar and cream cheese. Pulse until the crumbs come together and forms balls.
- Pour the grape pie filling into the baked crust. Spread out evenly.
- Add the crumb topping to the top. I break it into pieces and place it all over the top.
- Place back into the oven and bake for 30 minutes until the crumb topping is golden brown.
- Remove from the oven and let cool completely. Place into the fridge and chill overnight.
- Slice and cut.
What do you do with your concord grapes?