Port-Glazed Grape Tarts with Pecan Crust

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


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

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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