Muscadine Tart

Muscadine Tart Recipe - Easy-to-Follow American Dessert

Region / culture: USA | Preparation time: 1 hour | Cooking time: 35 minutes | Servings: 8

Introduction

Muscadine Tart is a delicious and unique dessert that features the sweet and juicy muscadine grapes. This tart is perfect for showcasing the flavors of this native Southern fruit in a beautiful and elegant way.

History

Muscadine grapes have been enjoyed for centuries in the Southern United States, where they are prized for their sweet and musky flavor. This tart recipe takes advantage of the natural sweetness of the grapes and pairs them with a buttery and flaky pastry crust for a delightful dessert.

Ingredients

Sweet Pastry

1.5 cup flour
0.25 cup sugar
8 tbsp cold unsalted butter, cut into small pieces
1 egg yolk
2 tbsp milk or cream

Filling

30 muscadine grapes
1 tbsp instant tapioca powder
2 tbsp lemon juice
0.25 cup sugar
0.5 tsp finely chopped fresh rosemary
3 tbsp raw (turbinado) sugar

How to prepare

In a food processor or standing mixer with the paddle attachment, combine the flour, sugar, and butter until the mixture resembles a coarse meal.
Stir together the yolk and milk, then add to the flour mixture.
Pulse or beat just until the dough comes together. Avoid overworking the pastry.
Flatten the dough into a disk and wrap it in plastic wrap.
Refrigerate the dough for 1 hour or overnight.
Preheat the oven to 400°F (204°C).
On a well-floured surface, roll out the dough to a 13-inch circle, adding more flour if necessary.
Fit the dough into a 9-inch tart pan with a removable bottom.
Fold over the excess dough and flute the edge.
Place foil or waxed paper in the bottom of the tart pan and weigh it down with dried beans or pastry weights.
Bake the crust for 15 minutes on the bottom rack of the oven.
Remove the foil and weights, and set the crust aside.
While the crust is baking, prepare the filling.
Cut the grapes in half and carefully remove the seeds with the point of a knife, without separating the pulp from the skin.
In a medium bowl, stir together the tapioca, lemon juice, sugar, and rosemary.
Add the grapes to the mixture and stir to combine.
Allow the filling to stand for 15 minutes, then stir again to dissolve the tapioca.
Remove the grapes from the juices and arrange them, cut side down, 0.5 inch apart in concentric circles in the tart shell.
Stir the juices again and pour them over the grapes.
Bake the tart for 15 minutes on the bottom rack.
Lower the heat to 350°F (177°C) and bake for an additional 20 minutes.

Variations

Try adding a sprinkle of cinnamon or nutmeg to the grape filling for a warm and spicy flavor.
Substitute the muscadine grapes with other seasonal fruits, such as berries or peaches, for a different twist on this tart.

Cooking Tips & Tricks

Be sure to remove the seeds from the muscadine grapes carefully to preserve the integrity of the fruit.

- Pre-baking the tart crust ensures that it stays crisp and flaky, even after adding the juicy grape filling.

- Allow the filling to stand for a few minutes before pouring it into the tart shell to ensure that the tapioca is fully dissolved and will thicken properly.

Serving Suggestions

Serve this Muscadine Tart warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Pair it with a glass of sweet wine or a cup of hot tea for a delightful treat.

Cooking Techniques

Pre-baking the tart crust ensures that it stays crisp and flaky, even after adding the juicy grape filling.

- Be sure to carefully remove the seeds from the muscadine grapes to preserve the texture of the fruit in the tart.

Ingredient Substitutions

If you can't find muscadine grapes, you can substitute with other varieties of grapes or even berries for a different flavor profile.

- Use margarine or shortening as a substitute for butter in the pastry crust for a dairy-free option.

Make Ahead Tips

You can prepare the pastry dough for this Muscadine Tart ahead of time and refrigerate it until ready to use. The grape filling can also be made in advance and stored in the refrigerator until you are ready to assemble and bake the tart.

Presentation Ideas

Arrange the muscadine grapes in a beautiful pattern on top of the tart before baking for an elegant presentation. Dust the finished tart with powdered sugar or a drizzle of honey for a finishing touch.

Pairing Recommendations

This Muscadine Tart pairs well with a variety of beverages, including sweet wines, hot tea, or coffee. Enjoy it as a dessert after a light meal or as a special treat for a special occasion.

Storage and Reheating Instructions

Store any leftover Muscadine Tart in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of this Muscadine Tart contains approximately 250 calories. Enjoy this dessert as a special treat and balance it with a healthy meal.

Carbohydrates

The carbohydrates in this Muscadine Tart come primarily from the flour in the pastry crust and the natural sugars in the muscadine grapes. Carbohydrates provide energy for the body and are an essential part of a balanced diet.

Fats

The fats in this tart come from the butter in the pastry crust. While butter is high in saturated fats, it adds richness and flavor to the dessert. Enjoy this tart in moderation as part of a balanced diet.

Proteins

There is a minimal amount of protein in this Muscadine Tart, primarily from the egg yolk in the pastry crust. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Muscadine grapes are a good source of vitamins C and K, as well as antioxidants. These vitamins and minerals help support the immune system and overall health.

Alergens

This recipe contains gluten from the flour in the pastry crust and dairy from the butter. It may not be suitable for those with gluten or dairy allergies.

Summary

Overall, this Muscadine Tart is a delicious and indulgent dessert that can be enjoyed in moderation as part of a balanced diet. The natural sweetness of the muscadine grapes pairs perfectly with the buttery pastry crust for a delightful treat.

Summary

Muscadine Tart is a delightful dessert that showcases the sweet and musky flavor of muscadine grapes in a beautiful and elegant way. With a buttery pastry crust and juicy grape filling, this tart is a perfect treat for any occasion. Enjoy it warm with a dollop of whipped cream or a scoop of ice cream for a truly indulgent dessert experience.

How did I get this recipe?

. The intriguing mix of sweet and tangy flavors, combined with the rich history behind the dish, called out to me like a siren's song. The recipe for Muscadine Tart was a closely guarded secret in my family, passed down through generations of skilled bakers and cooks. I consider myself lucky to have stumbled upon it in an old, dusty cookbook that I found tucked away in a forgotten corner of my grandmother's kitchen.

The first time I saw this recipe, I was immediately hooked. I could practically taste the juicy muscadine grapes bursting with flavor, the buttery crust crumbling in my mouth. I knew I had to try my hand at making this delectable dessert, despite the warnings from my grandmother that it was a difficult recipe to master. But I was determined, armed with a sense of curiosity and a fierce desire to carry on the culinary traditions of my family.

I delved into the pages of the cookbook with a sense of excitement and trepidation. The ingredients were simple enough - muscadine grapes, sugar, flour, butter, and a dash of cinnamon. But it was the technique that seemed to hold the key to unlocking the secrets of this elusive recipe. The instructions were vague and cryptic, written in a language that seemed to be a mix of old English and kitchen shorthand. But I persevered, determined to crack the code and reveal the hidden treasures within.

I spent hours in the kitchen, meticulously following the instructions laid out in the cookbook. I washed and stemmed the muscadine grapes, carefully removing any bruised or spoiled fruits. I mixed the flour, sugar, and cinnamon together in a bowl, creating a fragrant and sweet-smelling mixture that promised to elevate the humble grape to new heights of culinary excellence. I rolled out the buttery crust, pressing it into a tart pan and filling it with the luscious muscadine filling.

As I slid the tart into the oven, I could feel the anticipation building within me. The aroma of baking muscadines filled the kitchen, tempting my senses with promises of sweet delight. I waited anxiously, watching through the oven door as the tart bubbled and browned, the crust turning a golden hue that hinted at the perfection within.

Finally, the timer dinged, signaling that the tart was ready. I carefully removed it from the oven, the scent of warm muscadines enveloping me like a comforting embrace. I let it cool for a few minutes before slicing into it, revealing the jewel-like filling within. The muscadines glistened like precious gems, their flavors mingling in a symphony of sweet and tart notes that danced on my tongue.

I took a bite, savoring the complex flavors and textures of the Muscadine Tart. The sweet, juicy grapes burst in my mouth, their tangy essence tempered by the buttery crust and cinnamon-spiced sugar. It was a revelation, a taste of history and tradition that transported me back to a time when cooks and bakers labored over their creations with love and care.

From that moment on, Muscadine Tart became a staple in my kitchen. I made it for holidays, family gatherings, and special occasions, each time marveling at the alchemy that transformed simple ingredients into a masterpiece of flavor and texture. I shared the recipe with friends and neighbors, passing on the knowledge and skill that had been entrusted to me by my ancestors.

And as I watched my own grandchildren gather around the table, their eyes wide with wonder and anticipation, I knew that the legacy of Muscadine Tart would live on for generations to come. It was more than just a recipe - it was a connection to the past, a link to the traditions and stories that had shaped our family for centuries. And I was proud to be the keeper of that flame, passing on the torch of culinary excellence to the next generation.

So whenever I make Muscadine Tart, I do so with a sense of reverence and gratitude for the recipe that has brought so much joy and deliciousness into my life. And I know that as long as there are grapes to be harvested and ovens to be fired up, the tradition of Muscadine Tart will continue to thrive, a testament to the power of food to bring people together and create lasting memories.