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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.

Source: Martha Stewart Living, October 2008


For the Dough

For the Jam


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How would you rate this recipe?
  • 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.

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