Port-Glazed Grape Tart with Pecan Crust

Ruby Port wine is a sweet, red dessert wine from the provinces of Portugal.

For the tart shells
1/2 cup pecans
brown sugar
2 cups all-purpose flour
1 cup cold unsalted butter
1 teaspoon cinnamon
1 teaspoon ground ginger
pinch of salt

For the grape filling
2 cups Ruby Port wine
1 1/2 cups Concord grape jelly
3/4 teaspoon lemon juice
1 cup glaze

1  Make the tart shells: Pulse pecans with brown sugar in a food processor or blender until finely ground. Add flour,butter, cinnamon, ginger, and pinch of salt and pulse until mixture begins to form large lumps. Divide mixture between tart pans and press evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes. Bake tart shells in 350F preheated oven for about 25 minutes. Let cool completely.  

2  For the grape filling: Simmer wine and grape jelly, stirring occasionally, until reduced to about 1 1/2 cups, about 30 minutes. Then stir in lemon juice. Immediately toss grapes with 1 cup glaze in a large bowl until well coated, then mound in tart shells. Just before serving, drizzle tarts with more glaze.

Grape tip: Use two types of seedless grapes—red and nearly black. The two-toned effect makes it even more impressive than the original recipe that guided Marketman from Gourmet magazine.

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Photography by Ocs Alvarez | Styling by Belle Alvarez