Port-Glazed Grape Tarts with Pecan Crust

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


  • ½ cup pecans
  • 1 ½ cups Concord grape jelly
  • 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
  • 1 cup unsalted butter
  • ½ cup light brown sugar
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • + 5 more ingredients
    • 5 pounds small red seedless grapes
    • 1 teaspoon ground ginger
    • ¾ teaspoon fresh lemon juice
    • 2 cups Ruby Port
    • 2 cups all-purpose flour

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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