Along Cayuga lake, there is a creamery. From what I’ve heard, they make some pretty fantastic ice cream. And as it turns out, they also make some pretty fantastic pie.
Granted, this is all hearsay. I had heard of the Cayuga Creamery, but it was Dan and my dad who went there first on their way back from their bike ride. I have to admit, I was a little bummed that I had missed out.
They came home raving about the fresh grape pie they had eaten a la mode.
“Was the ice cream better than mine?”
“Of course not.”
Good answer, Dad. Good answer.
At the farmers’ market the next morning, my dad told me that he would buy the fresh grapes if I made the pie…or a tart, as it turned out. We had a deal.
These personal-sized tarts made with fresh Concord grapes will wow your guests and family. If you don't need eight tartlets, you will have extra dough and extra filling. The dough can be used for any other pie or tart, and the filling is great over oats or ice cream!
- 1 3/4 pounds Concord grapes
- 3 tablespoons all-purpose flour
- 3/4 packed cup light brown sugar
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 cup (2 sticks) cold butter
- 3 tablespoons ice water
- Powdered sugar for dusting (optional)
- Puree the grapes in a food processor or blender. Press the puree through a fine sieve to strain out the seeds, then pour the puree into a medium stockpot.
- Whisk the 3 tablespoons of flour, brown sugar and lemon juice into the grapes. Heat over low, whisking continuously, until the filling begins to thicken, about 3-4 minutes. Refrigerate for at least 1 hour.
- Cut the butter into the 2 cups of flour until pea-sized clumps of butter form. Fold in the ice water until the dough pieces are large and shaggy.
- Divide the dough in two, and pat each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 45 minutes.
- Preheat the oven to 375F.
- Divide one disk of dough into our equal pieces, and press each piece into the bottom of a miniature tart pan. Place the tartlet pans on a cookie sheet and bake at 375F for 10 minutes.
- Remove from the oven and pour the grape filling over the crust, filling the tartlet pans to the top. Bake at 375F for 15 minutes, or until the filling begins to firm up.
- Allow to cool for at least 10 minutes before dusting with powdered sugar and serving.