Port-Glazed Grape Tarts with Pecan Crust

Port-Glazed Grape Tarts with Pecan Crust
Photo by Lisa Hubbard


  • ½ cup light brown sugar
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • ½ cup pecans
  • 2 11 1/4- by 8- by 1-inch rectangular tart pans with removable bottoms, or (10-inch) round fluted tart pans with removable bottoms
  • 5 pounds small red seedless grapes
  • ¾ teaspoon fresh lemon juice
  • + 5 more ingredients
    • 2 cups Ruby Port
    • 2 cups all-purpose flour
    • 1 ½ cups Concord grape jelly
    • 1 cup unsalted butter
    • 1 teaspoon ground ginger

Preheat oven to 350°F. 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 sid...

View full recipe at Epicurious


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