This was a birthday tart for my mom's 84th. It seems like forever I have been trying to find the right time and idea to do something with concord grapes, which are my favs. My mom has been into natural food her whole life. So instead of making her a fluffy colorful cake I opted to showcase this gorgeous fruit.
Pairing the grapes with salted caramel was easy since I still had a ton leftover from the last time I made a salted caramel tart.
It was time to try something new for the crust, I've read many olive oil crust recipes and this was the perfect opportunity to try one out. Very surprised with how easy the crust was to make. It took very little fuss and it came out perfect and flaky. Using brown sugar added to the fall flavor pile.
I was a little hesitant to throw on the crumble thinking it might be too much but it turned out to be the perfect addition.
The recipes for the salted caramel, grape tart filling and crust come from three different places so this is sort of a Frankentart but it all came together on the palate. Tart, salty, and sweet all in one dessert. What more could I ask for? And my mother loved it. Most important thing of all.
Concord Grape Salted Caramel Tart
For the olive oil brown sugar crust:
I used this recipe from NPR
For the concord grape filling and the crumble:
Found here at domestifluff.
For the salted caramel:
Love this recipe from Evil Shenanigans .
- Preheat the oven to 350 degrees F
- Coat a tart pan with non stick spray.
- Roll the crust out, place in tart pan and crimp the edges.
- Pour the grape mixture into the tart.
- Place in oven and bake for 30 minutes.
- Remove from oven, cover the top with the crumble and return the tart to the oven.
- Bake for another 15-25 minutes or until crust and crumble turn golden brown.
- Remove from oven let cool for 1/2 hour and then generously drizzle the caramel over the top.