Happy Meatfree Monday! This tart was an experiment and ended up turning out so good I couldn’t wait for Monday to share! Concord grapes are one of my favorite things, the only grape I have found, with a real grape flavor that pops into your mouth and with seeds the way grapes should be.
1 package of concord grapes from your local farmer’s market
Handful of pecans, or favorite nut
3 1/2 cups gluten free pastry flour, I used Pamela’s
8 Tablespoons non dairy butter
7 Tablespoons of warm water
Follow the crust directions on the gluten free package, or if you make your own, well done you!
Chill the dough for 30 mins while you prepare the filling
Separate the skins of the grapes from the middle, squeeze between your fingers until the center pops out
After all skins are removed, add all the grape centers to a saucepan
Boil until the seeds separate themselves, stirring occasionally
Strain the seeds away from the now sauce-like grapes
Take the dough out of the fridge and push evenly into a greased tart tin, making sure to cover the edges of the pan
Bake for 30 minutes
When the pic crust is ready, pour the grape mixture in, evenly coating the bottom
Slice the apple into thin sections and arrange like a pinwheel
Top with chopped nuts
Bake for 30-35 minutes until golden brown
My first tart and it sure was delicious!
Entered in: http://virtualveganpotluck.com