Port-Glazed Grape Tarts With Pecan Crust

Submitted by swissms

"From Gourmet magazine, November 2002. Light and refreshing but rich in flavor. The pecan crust provides a nice texture contrast to the grapes. Concord grapes could be substituted for the red grapes. Some of my friends like to serve this tart with Stilton cheese. Special equipment: 2 (11 1/4- by 8- by 1-inch) rectangular tart pans with removable bottoms, or 2 (10-inch) round fluted tart pans with removable bottoms"

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Yields: 2 tarts
• Serves: 8-12

ingredients

• Tart Shells

• 1⁄2 cup pecans, lightly toasted (2 oz)
• 1⁄2 cup packed light brown sugar
• 2 cups all-purpose flour
• 1 cup cold unsalted butter, cut into tablespoon pieces
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 3⁄4 teaspoon salt

• Grape Filling

• 2 cups ruby port
• 1 1⁄2 cups concord grape jelly
• 3⁄4 teaspoon fresh lemon juice (or to taste)
• 5 lbs small red seedless grapes, stems discarded (12 1/2 cups)

directions

1. Tart shells:.
2. Preheat oven to 350°F
3. Pulse pecans with brown sugar in a food processor until finely ground (do not allow to become a paste). Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps. Divide mixture between tart pans and press evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes.
4. Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely. Carefully remove sides of pans, keeping shells on pan base. (Tart shells can be made 2 days ahead and kept in pans, loosely covered, at room temperature. Remove sides of tart pans before filling.).
5. Make filling while shells cool:.
6. Simmer Port and jelly, stirring occasionally, until reduced to about 1 1/2 cups, about 30 minutes, then stir in lemon juice. (Port glaze can be made 2 days ahead and chilled, covered. Reheat before proceeding.)
7. Immediately toss grapes with 1 cup glaze in a large bowl until well coated, then mound in tart shells. (Tarts can be assembled 4 hours ahead.).
8. Just before serving, drizzle tarts with more glaze and serve remainder on the side.