Concord Grape Jam Tart
(from martha stewart living october 2008)
2 cups flour
1/4 cup sugar
3/4 tsp salt
2 sticks cold unsalted butter, cut into pieces
1/4 cup ice water
in a food processor, pulse flour, sugar and salt. add butter and process until mixture resembles coarse meal. with the machine running, slowly add water until mixture begins to form a ball. remove and shape into 2 disks. wrap in plastic and refrigerate 1 hour.
1 1/2 lbs concord grapes, stems removed
3 tbs lemon juice
1 cup sugar
1/4 cup coarse sugar for sprinkling, like turbinado
combine grapes and lemon juice in a medium saucepan over high heat. cook, stirring frequently, until grapes release their juices, about 7 minutes. strain through a fine sieve. return juice to saucepan over high heat, stir in sugar and a pinch of salt and bring to a boil. reduce heat and simmer until temperature reaches 220 degrees. transfer to a bowl and cool.
on a lightly floured surface, roll out each disk of dough to 1/8-inch thickness. transfer one round into tart pan or pie tin and trim edges flush with pan. place other round on a sheet pan lined with parchment and freeze both for 15 minutes.
preheat oven to 375 degrees. spread about 1 cup of grape jam in bottom of pan. brush top edge of dough with 1 beaten egg. slide the remaining dough round on top and press edges to seal. trim excess dough and crimp with a fork. brush top with egg and sprinkle with turbinado sugar. refrigerate for 30 minutes. bake tart for 15 minutes, then gently tap pan on counter to release air bubbles and return to oven for 15 minutes, until golden brown. cool on a wire rack.