Concord Grape Jam Tart Recipe 455

CONCORD GRAPE JELLY

Steps:

• Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
• Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.

CONCORD GRAPE PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.
• Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.
• In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.
• In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.

CONCORD GRAPE JAM

Steps:

• Sterilize jars:
• Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put jars on a rack in canner or deep pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil for 10 minutes. Remove from heat, leaving jars in water. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat, leaving lids in water. Keep the jars and lids submerged in hot water, covered, until ready to use.
• Cook jam:
• Chill 2 small plates (for testing jam).
• Slip skins from grapes and purée skins with 1 cup sugar in a food processor, then transfer to a 4- to 6-quart wide heavy pot. Stir in lemon juice, peeled grapes, and remaining 4 cups sugar and boil over moderate heat, stirring frequently and skimming foam, until pulp is broken down, about 20 minutes. Force jam through food mill set over a large bowl. Discard remaining solids. Return jam to pot and cook at a slow boil, skimming foam occasionally and stirring frequently as mixture thickens to prevent scorching, 35 minutes, then test for doneness.
• To test jam, remove from heat, then drop a teaspoonful on a chilled plate and chill 1 minute. Tilt plate: Jam should remain in a mound and not run. If jam runs, continue cooking at a slow boil, testing every 5 minutes, until done, up to 25 minutes more.
• Seal, process, and store jars:
• Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle jam into jars, leaving 1/4 inch of space at top. Wipe off rims of filled jars with a clean damp kitchen towel, then top with lids and firmly screw on screw bands. Put sealed jars on rack in canner or pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. With tongs, transfer jars to a towel-lined surface to cool.
• Jars will seal; if you hear a ping, it signals that vacuum formed at the top of cooling preserves has made lid concave. Remember that you may or may not be around to hear that ping (some jars make the sound after you remove them from water, and others in same batch may take a few hours); the important thing is for jars to eventually have concave lids. Preserves will thicken as they cool.
• After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first.

CONCORD GRAPE TART

Steps:

• Pate Brisee Extra: Pulse flour, granulated sugar, and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add egg yolk and ice water in a slow, steady stream just until dough holds together. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
• Filling: Bring grapes and 1/2 cup water to a simmer in a saucepan, mashing occasionally with a potato masher, until fruit is very soft. Strain through a fine-mesh sieve into a heatproof bowl.
• In a large, heavy-bottomed pot, combine grape juice, granulated sugar, lemon juice, and salt. In a small bowl, stir together cornstarch and remaining 1 tablespoon water. Add to juice mixture and cook, stirring frequently, until it reads 221 degrees on a candy thermometer. Transfer to same heatproof bowl; let cool completely, stirring occasionally. Filling can be refrigerated in an airtight container up to 1 month.
• On a lightly floured surface, roll out each disk of dough to a 1/8-inch-thick round. Transfer one round to a parchment-lined baking sheet. Fit remaining round into a 9-inch round fluted tart pan with removable bottom; trim flush with rim. Freeze both rounds until firm, about 15 minutes.
• Using the wide base of two pastry tips (3/4 inch and 1 inch), cut clusters of holes in dough round on baking sheet to resemble a bunch of grapes. Using a sharp paring knife, cut a stem at the top. Return to freezer until firm.
• Assembly: Preheat oven to 375 degrees. Spread filling over dough round in tart pan. Whisk together egg and 1 tablespoon water. Brush edges of dough with egg wash. Slide remaining dough round on top, centering the design. Press edges to seal, and trim excess dough. Brush with egg wash and sprinkle with sanding sugar. Place tart pan on a baking sheet.
• Bake 30 minutes, then remove from oven and gently tap sheet on counter to release any air bubbles. Continue baking until golden brown and bubbling, 15 to 20 minutes more. Transfer sheet to a wire rack; let cool completely. Unmold tart; serve with creme fraiche.

CONCORD GRAPE JAM TART RECIPE - (4.5/5)

Steps:

• 1. Make dough: Pulse flour, sugar, and salt in food processor. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together. Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour (or up to 2 days). 2. Make the jam: Combine grapes and lemon juice in a medium nonreactive saucepan over high heat. Cook, stirring frequently, until grapes release their juices, about 7 minutes. Strain through a fine sieve (should have 1.5 - 2 cups juice). Return juice to saucepan over high heat, stir in sugar and a pinch of salt, and bring to a boil. Reduce heat to medium, and simmer until temp. registers 220 degrees on a candy thermometer, about 8 minutes. Transfer jam to a bowl, and let cool, stirring occasionally. 3. On a lightly floured surface, roll out each disk of dough to 1/8-inch thick. Transfer 1 round to a baking sheet, preferably lined with parchment, and fir the other round into a 9 1/2-inch tart pan with a removable bottom. Trim edges flush with tart pan. Freeze both until firm, about 15 minutes. 4. Using a wide base of 2 pastry tips (one 3/4" in diameter and one 1"), cut clusters of holes in dough on baking sheet to create a bunch of grapes. Using a paring knife, cut a stem at the top. Freeze until firm. 5. Preheat oven to 375 dF. Spread 1 cup grape jam over dough in tart pan. Refrigerate any remaining jam for up to 2 weeks. Brush top edges of dough with egg. Slide remaining dough round on top, centering the design. Press edges to seal, and trim excess dough. Brush top with egg, then sprinkle with sanding sugar. Refrigerate for 30 minutes. 6. Bake tart for 15 minutes, then gently tap pan on counter to release air bubbles. Return to oven, and bake until golden brown and bubbling, 15-20 minutes. Transfer to a wire rack, and let cool. Unmold, and transfer to a platter. Serve with creme fraiche.

CONCORD GRAPE JAM TART

Steps:

• Make the crust: Pulse flour, granulated sugar, and salt in a food processor. Add butter, and process until mixture resembles coarse meal. Drizzle with the ice water, and pulse until mixture just begins to hold together. Shape dough into 2 disks. Wrap each in plastic, and refrigerate 1 hour or up to 1 day.
• Make the jam: Combine grapes and lemon juice in a medium nonreactive saucepan over high heat. Cook, stirring frequently, until grapes release their juices, about 7 minutes. Strain through a fine sieve. (You should have 1 1/2 to 2 cups juice.) Return juice to saucepan over high heat, stir in granulated sugar and salt, and bring to a boil. Reduce heat, and simmer until temperature registers 220°F on a candy thermometer, about 8 minutes. Transfer jam to a bowl, and let cool, stirring occasionally. (Jam will keep, covered, up to 2 weeks in refrigerator.)
• On a lightly floured surface, roll out each disk of dough 1/8 inch thick. Transfer 1 round to a parchment-lined baking sheet, and fit other round into a 9-inch tart pan with a removable bottom. Trim excess dough flush with rim. Refrigerate or freeze shell and round until firm, about 30 minutes.
• Using the wide bases of 2 metal pastry tips (one 3/4 inch in diameter and one 1 inch), cut clusters of holes in dough on baking sheet to resemble a bunch of grapes. Using a paring knife, cut a stem at the top. Freeze dough until firm, about 20 minutes.
• Preheat oven to 375°F. Spread 1 cup grape jam over tart shell. (Reserve remaining jam for another use.) Brush edge of dough with egg wash. Slide remaining dough round on top, centering design. Press edges to seal, and trim excess dough. Brush top with egg wash, then sprinkle with sanding sugar. Refrigerate tart 30 minutes.
• Transfer tart to a rimmed baking sheet. Bake 15 minutes, then gently tap pan on counter to release air bubbles. Bake until golden brown and bubbling, 15 to 20 minutes more. Transfer to a wire rack, and let cool completely. Unmold, and transfer to a platter. Serve with crème fraîche.

CONCORD GRAPE JAM

Steps:

• Wash and stem grapes.
• Place in a large stainless or enamel pot.
• With a potato masher or wooden spoon mash grapes.
• Bring to a gentle boil and reduce heat to an "active" simmer.
• Simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back.
• Run the grapes through a food mill to remove seeds.
• Return pulp to the saucepan.
• Bring to a boil and stir in honey.
• Stir often to prevent scorching.
• After about 10 minutes you should not be able to stir down the boil.
• Test for gel point.
• Jelly/puree will begin to darken and thicken up.
• This should take around 15 to 20 minutes from the boil point, but alot depends on the amount of juice your grapes are holding-you could go up to 35 minutes.
• Ladle into clean hot sterile jars leaving 1/4 inch head space, and seal.
• Process in a boiling water bath for 10 minutes.