New This Month

Concord Grape Jam Tart


These aromatic grapes may be a fleeting autumn experience, but their distinctively sweet, musky flavor lingers on in this tart's vibrant filling. A cluster of grapes cut out of the buttery crust leaves no question as to what's within.

  • Servings: 10

Source: Martha Stewart Living, October 2008


For the Dough

  • 2 cups all-purpose flour, plus more for surface
  • 1/4 cup granulated sugar
  • 3/4 teaspoon coarse salt
  • 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup ice water

For the Jam

  • 1 1/2 pounds Concord grapes, stems removed
  • 3 tablespoons fresh lemon juice
  • 1 cup granulated sugar
  • Salt
  • 1 large egg, lightly beaten
  • Coarse sanding sugar, for sprinkling
  • Creme fraiche, for serving


  1. Make the dough: Pulse flour, granulated sugar, and salt in a 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 (you should have 1 1/2 to 2 cups juice). Return juice to saucepan over high heat, stir in granulated sugar and a pinch of salt, and bring to a boil. Reduce heat to medium, and simmer until temperature 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 thickness. Transfer 1 round to a baking sheet, preferably lined with parchment, and fit 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 the wide base of 2 pastry tips (one 3/4 inch in diameter and one 1 inch), 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 degrees. Spread 1 cup grape jam over dough in tart pan. (Refrigerate any remaining jam for up to 2 weeks.) Brush top edge 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 to 20 minutes. Transfer to a wire rack, and let cool. Unmold, and transfer to a platter. Serve with creme fraiche.

Reviews Add a comment

  • CookieCarnival
    11 SEP, 2011
    I love this tart!!! It's not only delicious but it's beautiful. I make the grape cluster cut out because that's what makes it so lovely. Since Concord grape season is so short, I extract the juice from enough grapes to make at least 4 and freeze it in measured amounts for 1 tart. I thaw that and make the jam when ready to make the tart. I think it's even great for breakfast! Thank you, Martha!!!
  • MS10498747
    12 SEP, 2010
    This is one of my signature desserts now. I've made it at least 5 times since it appeared in the magazine. Makes a beautiful, unexpected but totally perfect addition to a Thanksgiving meal. Definately try it with the creme fraiche, it pairs beautifully with the grape flavor. As it's my husbands favorite dessert that he waits for all year long, I make extra jam and freeze it so I can make the it after the Concords disappear from the grocery stores for a surprising treat.
  • SalaSalaBey
    21 MAY, 2010
    I made this tart last October for Canadian Thanksgiving and it was amazing! I highly recommend it! It will now make an annual appearance in our house.