THIS GRAPE TART IS THE PERFECT SUMMER DESSERT

June 8, 2017

Grapes have been cultivated for over five thousand years, so it’s no surprise that the have such a widespread presence. They are a popular choice of fruits, especially during summertime due to its refreshing, sweet, and tart flavour. Whether they’re in a salad, as juice, or on their own, grapes are versatile ingredients that are fitted for countless recipes.

Why you should eat red seedless grapes.

Red seedless grapes burst with vibrant purple-red sheen and with thin skin. Like all grapes, the red seedless grapes contain a good variety of vitamins and a loaded wealth of antioxidant phytonutrients that provide a myriad of benefits. They offer many essential nutrients, including B vitamins, vitamin C, vitamin K, potassium, magnesium, zinc, iron, calcium, and phosphorus. Grapes have health properties related to anti-inflammation, the cardiovascular system, blood-sugar levels, anti-aging, cognitive, anti-cancer, and anti-microbial.

And the huge bonus about these red seedless grapes? As indicated by their name, they’re seedless! Which means that they are perfect for making grape tarts. We all know how tedious squeezing out grape seeds can be. Try making this delicious, mess-free grape tart this summer.

Grape Tart Recipe

What you need:

Grape Filling:

4 cups grapes with stems removed

1/4 cup sugar

1 tbsp cornstarch flour

Pastry:

1 1/4 cup flour

1/4 tsp salt

1/3 cup butter

2 tbsp cold water

1 tsp lemon juice

How to prepare:

Mix the flour, salt, and butter in a food processor and pulse until it becomes crumbs. Slowly add water and lemon juice the lightly pulse a bit. Take the dough out of the food processor and knead together by hand.
Preheat the oven to 400F. Roll out the dough to the shape of your pie pan to cover all edges. Cover it with a tin foil and bake for 10 minutes. Remove the cover then baked for another 5 minutes.
Remove the stems from the grapes then mash them up. You can do this by crushing them in a large pot. Add in the cornstarch and sugar and let it sit for 15 minutes.
Pour the grape filling into the pastry shell.
Bake it for 25 minutes. Then switch to a lower rack and bake for another 25 minutes, or until the grape begins to bubble.
Take the tart out and let it set and cool as the filling solidifies.
Enjoy a nice slice of your grape tart with some vanilla ice cream, crème fraîche, or as it is!

Daniel Huang

Daniel is a Digital Marketing and Content Strategist at SPUD. He graduated from UBC with a degree in English and International Relations with a focus on environmental topics. A wordsmith by day and a bookman by night, he's a self-proclaimed gastronomic snob, a buck-a-shuck addict, a sub-par skier, and a devoted kingsguard of the oxford comma. He also frequents the dog park with a schnauzer named Duke. | Instagram: @dannnyellow