Tuesday, October 12, 2010

Pomagrapa Tart (Concord Grape and Pomegranate Tart)

Pomagrapa Tart

This tart was a crazy bit of luck. I bought both Concord and Bunchkins Grapes on a whim while I was at the grocery store. The concord grapes are tart and full of juice, they taste like Welch's Grape Juice and the Bunchkins were small, sweet and juicy and super cute. But one (large) late night snack later, I was down half of the grapes. Not enough for the of recipe I had been planning to try out .I couldn't even find a recipe with less than 3 cups of concord grapes. I was disappointed and I still really wanted to make something delicious out these seasonal grapes. So I made up a recipe based a bit on some of the other concord grape recipes I had originally looked at. With a bit of skill and a lot of luck this tart turned out amazing. Sweet and tart, it was beautiful and delicious. I am very proud that my kitchen calamity turned out delicious !

Pomagrapa Tart:
Concord Grape, Bunchkin Grapes and Pomegranate Tart

Makes 1 tart
1 cup concord grapes
1 cup bunchkin grapes
1/4 cup sugar
1/4 teaspoon salt
1/2 tablespoons flour
1 teaspoon light Karo syrup
1 1/2 teaspoons minute tapioca
2 tablespoons heavy cream

You will need:
 blender or food processor, strainer, heavy-bottom pot and tart or pie plate

Preheat the oven to 425˚F. 
In a heavy bottomed pot, add in the concord and bunchkin grapes and cook on medium for about 5 minutes until the color is rich and purple, the grapes are open. Set the pot aside until the grape mixture is room temperature- about 10 minutes. 
Meanwhile, in a small bowl, mix together the sugar, salt, Karo syrup and the tapioca. 
Pour the room temperature grapes into a blender or food processor and whip for 2 minutes or until the mixture is smooth and slightly frothy. Pour through a strainer to remove any seeds and the skins of the grapes. Pour the seedless grape mix into the tapioca mixture, stir and let it sit for 15 minutes stirring occasionally. 
In the same heavy-bottom pot, pour in the cup of pomegranate juice and boil the juice down to about 1/2 cup. Cool to room temperature or 15-20 minutes  Add the pomegranate juice and the cream to the grape mixture and stir well. Please allow this pomagrapa mixture to sit at room temperature for at least 15 minutes. 
Prepare your pie or tart crust and place it into a tart or pie plate on top of a cookie sheet. Pour the pomagrapa mixture into the prepared pie crust and place it in the oven. Bake for 35 to 40 minutes until it has a shiny, jam like sheen or coats a spoon or knife.  Cool and serve with whipped cream. Enjoy!


  1. This looks DELISH!
    Thanks for the recipe.
    Have a pretty day!

  2. Kate-
    I love following your escapades in the kitchen and only wish I the time to try more of your recipes. Thanks for sharing. Michael

  3. You both are so sweet! Have an awesome and yummy day!


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