Concord Grape Tart


Concord Grape Tart | From My Sweet Heart

What brings you joy?

For me it has always been the simplest of pleasures.  There is something to be said for the feeling of having tackled your laundry and being able to move forward in your day.  And how awesome it would be if your day could include some grape picking, too!

For me, a morning of grape picking would certainly lead to an afternoon of tart baking.  And this humble fruit tart has a flaky, buttery crust which is filled with the sweetness of home made concord grape jam.  Simple in both flavor and execution!


Concord grape jam?  Move over toast!  I would even eat this for breakfast!


Concord Grape Tart | From My Sweet Heart



Other than that famous jelly we all came to know and love, I’ve never eaten Concord grapes before.  But I saw them at the Fresh Market.  And so I decided to pick up a couple of pounds and see what happened.  They are smaller grapes, and mildly sweet.  And I think they’d be perfect for a cheese board, too!  I will definitely buy them again!



Concord Grapes | From My Sweet Heart


You know, I’ll be the first to tell you that home made is best!  But if you want to throw this together in a pinch, you could use a cup of your favorite jelly and some store bought crust.  And I would absolutely make this again with other jams.  I think bits of fruit would be pretty good here, too.

Serve it up with some home made whipped cream or some crème fraîche.



Concord Grape Tart | From My Sweet Heart



Level of Difficulty:  easy as pie (or tart!)

Servings:  one 9 inch tart



This is really easy when made in 2 stages.  I made the jelly the night before and it set beautifully.  So let’s start there!



  • 2 pounds of Concord grapes
  • 6 Tablespoons of fresh lemon juice
  • 1 cup of granulated sugar
  • pinch of salt

Place the grapes and the lemon juice in a medium saucepan over high heat.  Cook, as you stir frequently, until the grapes begin to split and pop and release their juices.  This will take about 10 minutes or more.  Toward the end of the 10 minutes, I gave the grapes a little mash with the potato masher.  Place a mesh strainer over a bowl and strain the grapes, pressing and pushing the juice through to the bowl below.  You should have at least 1 1/2 cups of juice that you will return to the pan.  Add the granulated sugar and the salt and bring to a boil.  Reduce the heat and then simmer until the temperature reaches 220° on a candy thermometer.  Again, this will take about 10 minutes.  Place the jam in a bowl and let it cool to room temperature.  Stir it occasionally during this time.  Cover and refrigerate overnight or for up to 2 weeks.


This tart is really pretty when made in a 9 inch tart pan with a removable bottom.  My tart pan is bigger than that.  So I decided to bake it in a ceramic tart pan.  And in searching my ceramic pans I came upon this THRIFTY FIND.  I found this some time ago at the thrift store for $1.79.  And in this case, the design was perfect for the contents!



Ceramic Tart Plate | From My Sweet Heart



  • 2 cups of all purpose flour (and some extra for dusting)
  • 1/4 cup of granulated sugar
  • 1 teaspoon of kosher salt
  • 2 sticks of cold, unsalted butter, cut into pieces
  • 1/4 cup of ice water
  • 1 large egg, lightly beaten, for egg wash
  • coarse sprinkling sugar for decoration


This is a sweet, buttery crust that is the perfect vessel for the jelly.  And chilling this before serving allows the jelly to set. 


Concord Grape Tart | From My Sweet Heart


So pulse the flour, sugar and salt in a food processor.  Add the butter cubes and continue to pulse until the mix resembles coarse crumbs.  Slowly drizzle the water while you continue to pulse until the mixture just begins to hold together. Divide the dough into 2 discs, wrap them in plastic and refrigerate for at least an hour.

When the dough has chilled, lightly flour your work surface.  Roll out each disc into 1/8 inch circles.  Fit one circle into your tart dish or pan.  Trim off the excess dough and place the dish in the refrigerator.  Place the next circle onto a baking pan lined with parchment paper.  Use the base of 2 different size pastry tips to cut out circles in a varying pattern to resemble a cluster of grapes.  Use a pairing knife to cut out a stem at the top.  Place the pan in the refrigerator for 30 minutes as well.



Concord Grape Tart | From My Sweet Heart


Preheat your oven to 375°F.  Stir your jelly and pour it over the bottom crust.  Brush the edges of the dough with egg wash.  Position the remaining dough on top, centering the design.  Press the edges together to seal and trim any excess dough.  Brush the top with egg wash and sprinkle it with the coarse sugar.  Refrigerate the tart for another 30 minutes. 


Yes…..there is a lot of ‘dough chilling’ time.  But it’s worth it.  Soon you will be eating a slice of this . . . . .



Concord Grape Tart | From My Sweet Heart


Place the tart on a baking sheet and bake for 15 minutes.  Gently tap the baking sheet on a counter to release any air bubbles.  If you find that the sides of the tart have shrunk, don’t panic!  I simply ran the tines of a fork around the edges to crimp them together.  It turned out just as pretty!  Continue to bake for another 20-25 minutes, until the crust is golden.  Cool completely.  And I chilled this in the refrigerator overnight before serving.


Oh so sweet!



Concord Grape Tart | From My Sweet Heart


To the last bite!



Concord Grape Tart | From My Sweet Heart

Inspired by and adapted from Martha Stewart Pies and Tarts.  Online source here.

For more easy jammy fun try my:


Peanut Butter & Jelly Ice Cream

Chocolate Strawberry Turnovers

Pie Fries with Strawberry Ketchup


But my friends have been jammin too:


Grape Jam Bars in a Jar @ An Edible Mosaic

Quick Black Current & Rhubarb Jelly@ Alchemy in the Kitchen

Blueberry Jam Pie @ Vintage Kitchen Notes


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    • Anne Boeckl says

      Thanks Laura….and I can practically taste a slice of your beautiful peach bundt with brown butter glaze! It’s hard to say goodbye to summer with a gorgeous cake like that! : )

  1. says

    Wow… that tart is just beckoning my name… it looks so luscious! I never thought to add grapes into a pie/tart base. Very cool! Also… that gorgeous tart pan for $1.79 .. how come I never find such beautiful things at my local thrift store? You got a real deal. :)

    • Anne Boeckl says

      Thanks Ramona! My local thrift stores are pretty good! And do you know what’s beckoning my name? Your spaghetti with hot dogs! Talk about something simple and memorable! And totally bringing me back to my childhood! : )

    • Anne Boeckl says

      Thanks Angie…and I love your sweetheart cabbage salad with red currants! Now that is a STUNNING dish! : )

  2. says

    This tart is so beautiful! We received concord grapes a few years ago from our CSA, but never since. I never thought to make a pie with them, though. Yours looks absolutely delectable — I’m marveling over how flaky your crust looks!

    And LOVE your tart pan from the thrift store! Don’t thrift stores have the best finds?

    • Anne Boeckl says

      Thanks Jamie! I’m not used to Concord grapes, but I loved them. But I’d rather jump out of bed for a slice of your gorgeous fig and peach breakfast cake! And I agree….I’ve found some of the coolest blogging props at thrift stores! : )

  3. says

    Anne, I love how you start each post with an inspiring quotation. It makes your blog so unique. I must say sorting the laundry would not be on my ‘joy’ list, but rather on my ‘necessity’ list. As usual, I find myself pinning & sharing this beautiful tart.

    • Anne Boeckl says

      Oh thanks so much Joan! I guess you are right. Laundry isn’t the joy, being DONE with the laundry is the joy! And if I could have one of your beautifully iced strawberry cookies as a reward….all the better! : )

  4. says

    Anne, You would fit right in here in the Finger Lakes. Naples, NY is the grape pie capital of NYS. People drive for miles and pay big money for a good grape pie. Your’s looks like the best grape pie I’ve ever seen – seriously! Makes me want a slice with a cup of coffee right now. Listen, pack one of those babies up and head my way. I’ll put you up in the Pink Paradise!

    • Anne Boeckl says

      Thanks Eileen! But wait…let’s bake a bunch of grape jam pies, pack them up and then drive around the Finger Lakes selling them out of the Pink Paradise! Now that would be some fun! Loved your crock pot apple crisp….definitely on my ‘to make’ list for fall. I would definitely love to come home to that at the end of a hard day! : )

    • Anne Boeckl says

      Thanks Anna! Your photography just blows me away! Those chocolate chip yogurt bars….perfect way to ease into fall baking! : )

    • Anne Boeckl says

      Thanks Bill….but all I can think about are your fabulous Potatoes Rissole! They look amazingly elegant…but so easy! : )

  5. says

    Girlfriend, you have done something good here. I’m not really a BIG grape fan. I love actual grapes but grape jelly? Grape juice? Pass. That being said, I need this tart in my life and in my daughter’s life. She is a grape FIEND! You are about to become her hero. :)

    • Anne Boeckl says

      Grape is not my first choice in jelly/jam flavors either, Kim. But this tart is so good! Just came back from your blog….are you still having some computer woes? I’m going to find you on Facebook! : )

      • says

        Ugh, unfortunately. We moved recently and can’t get cable/Internet until the 3rd. I could have planned better, in all honesty. But that’s ok! Soon, I’ll return to regular posting/internet usage instead of just stealing it from Panera! :)

  6. says

    Now I’ll also be on the lookout for ceramic tart pans (wink-wink)! This could be my breakfast everyday. I’ve been buying blueberry jam for the Mr at our meat market, but I’m pretty sure I could win over his tastebuds with this recipe. While I’m waiting on the dough to chill I’ll do some extra treadmill work. Will need it if I’m going to have this for breakfast everyday!!

    • Anne Boeckl says

      Thanks Sandra….and I’ll be on the lookout for yellow or brown glasses (wink-wink)! Love that cheery sunflower tablescape! : )

  7. Katharine says

    This is a delicious pie. I have been making it since 2008 when I saw the recipe in Martha Stuart Living, though yours differs by an additional 1/2 lb. of grapes and 3 more Tbl. of lemon juice. Since the season for these grapes is so short, I will make more of the lemon/grape juice and freeze it in 1-1/2 to 2 cup portions so I can make the tart again once the season has passed. It is fabulous for a Thanksgiving dinner. Yours is lovely.

    • Anne Boeckl says

      Isn’t this pie delicious, Katherine? A friend made it for me, I think from the Martha Stewart Pies cookbook. I just loved it. When I happened upon the grapes at my market, they came in 1 lb containers. I bought 2 containers. So to use up all the grapes, I made some adaptions. It yielded for me a scant 1 1/2 cups of juice. What a fabulous idea to freeze the juice and make the tart again around the holidays! I think I’ll head back to the market for more grapes! : )

    • Anne Boeckl says

      Thanks so much and I just came back from reading your wonderful post on making your own butter and buttermilk! How fabulous….and I love that compound butter, too! : )

  8. says

    Hi Anne, I’m thrilled to be included in your jammin’ friends round up. What a fantastic pie. I love the bunch of grapes design you’ve cut into the pastry – too cute. I’ve never had concord grapes but I know as soon as I find them, this tart is on the menu.

    You are a great woman for the thrift shop finds. I love looking around markets, car boot sales, thrift shops. Sometimes you find nothing but sometimes you find a little treasure.

  9. says

    What a gooey, sweet, sugary, party in the mouth tart! Your pictures are gorgeous and scream “eat me”! Move over and hand me a fork. Love the vintage pan!

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