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Apple and Concord Grape Tart

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Apple and Concord Grape Tart

Apple and Concord Grape Tart
Hirsheimer & Hamilton
Provided by:
total prep
Several years ago, I planted grapevines at the farm, and I’m still waiting for a large harvest. Each year I end up with only a few clusters--not enough to make wine, but just enough for this dessert. There is a seasonal window, somewhere between late September and early October, during which the grapes and the apples are both ripe at the same time. They complement each other perfectly. This is the right end to any fall meal.

Reprinted with permission from The Farm: Rustic Recipes for a Year of Incredible Food by Ian Knauer/Houghton Mifflin Harcourt, 2012.


  • 1 1/4 cups all-purpose flour
  • 1 stick unsalted butter, cut into cubes
  • 1 teaspoon light or dark brown sugar
  • 1/2 teaspoon kosher salt
  • 2 to 3 tablespoons cold water
  • 1/2 cup light brown sugar
  • 2 teaspoons finely grated orange zest
  • 1/4 cup orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • 5 Gala or McIntosh apples
  • 1/2 cup Concord grapes


  • Make the pastry dough: Work together the flour, butter, brown sugar, and salt with your hands until mostly combined, with some small lumps of butter remaining. Stir in 2 tablespoons of the water with a fork. Press a small handful of dough together; if it looks powdery and does not come together, stir in the remaining 1 tablespoon water. Transfer the dough to a sheet of plastic wrap. Using the edge of the plastic, fold the dough over onto itself, pressing until it comes together. Form the dough into a disk, wrap completely in the plastic, and refrigerate for 1 hour.

  • Make the filling: Whisk together the brown sugar, orange zest, juice, cinnamon, nutmeg, and salt in a large bowl. Peel and core the apples, then slice them and add to the sugar mixture. Cut the grapes in half, remove the seeds, then toss them with the apples.

  • Preheat the oven to 425°F, with a rack in the middle.
  • On a well-floured surface, roll out the pastry dough with a floured rolling pin into a 13-by-9-inch rectangle. Transfer the dough to a 12-by-8 1/2-inch baking sheet and crimp the edges. Pour the filling onto the dough, spreading evenly.
  • Bake the tart until the crust is golden, the filling is bubbling, and the apples have started to brown, about 45 minutes. Cool the tart slightly on a rack. Serve warm or at room temperature.