• 2servings
  • 45minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D, P
MineralsNatrium, Silicon

Ingredients Jump to Instructions ↓

  1. 1/2 cup pecans (2 oz), lightly toasted

  2. 1/2 cup packed light brown sugar

  3. 2 cups all-purpose flour

  4. 2 sticks (1 cup) cold unsalted butter, cut into tablespoon pieces

  5. 1 teaspoon cinnamon

  6. 1 teaspoon ground ginger

  7. 3/4 teaspoon salt

  8. 2 cups Ruby Port

  9. 1 1/2 cups Concord grape jelly

  10. 3/4 teaspoon fresh lemon juice, or to taste

  11. 5 lb small red seedless grapes, stems discarded (12 1/2 cups)

  12. Special equipment: 2 (11 1/4- by 8- by 1-inch) rectangular tart pans with removable bottoms, or 2 (10-inch) round fluted tart pans with removable bottoms

Instructions Jump to Ingredients ↑

  1. Make tart shells:

  2. Preheat oven to 350°F.

  3. Pulse pecans with brown sugar in a food processor until finely ground (do not allow to become a paste). Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps. Divide mixture between tart pans and press evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes.

  4. Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely. Carefully remove sides of pans, keeping shells on pan base.

  5. Make filling while shells cool:

  6. Simmer Port and jelly, stirring occasionally, until reduced to about 1 1/2 cups, about 30 minutes, then stir in lemon juice. Immediately toss grapes with 1 cup glaze in a large bowl until well coated, then mound in tart shells.

  7. Just before serving, drizzle tarts with more glaze and serve remainder on the side.


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