There is a window that opens and then quickly shuts when it comes season for concord grapes in the markets, and if you are lucky, in your yard.
When concord grapes start appearing at the market I buy them. If I don’t have time to mess with them I cook them down and freeze them.
I’m immediately transported to the alley across from the house I rented in college. To the high chain link fence where they draped abundantly waiting for me to pass by and have a taste to see if they were ripe enough to be picked.
It was in that house with the inspiration of concord grapes and from the memory of watching my mother roll pie crusts that I taught myself the technique of the perfect pie (or tart)…that later helped win my husband’s love, but that’s another story I’ll let him tell.
Pies take some time though, so I’ve condensed things a bit and tried my hand at galettes.
I use Julia Child’s galette dough recipe and a food processor. I prefer to make Ford proud by assembly line producing crusts for the freezer while I am bothering myself with the mess. A food mill is require to remove the seeds from the pulp. If you desire a traditional pie than 4 cups of cooked fruit are needed.
-Roll crust to 1/8th inch thick, 10 to 12 inch disc.
-Place on a parchment lined baking sheet.
-Freeze or refrigerate till it can be filled.
For the filling:
*7 cups concord grapes
*2/3 cups maple syrup
*4 Tbsp. arrowroot or cornstarch
*egg white, beaten
*3 tsp. sugar
-Separate skins from pulp. Just pop them out!~
-Cook pulps over high for 5 minutes.
-Sieve pulps though a food mill to remove seeds.
-Combine pulps and skins. Cook over medium until tender.
-Combine maple syrup and arrowroot, blend until smooth (I shake them in a mason jar).
-Add to fruit.
-Check sweetness level! Add more maple syrup if needed.
-Place filling in middle and fold over leaving an opening.
-Brush with egg white and sprinkle with sugar.
Bake on bottom rack at 425 for 35-45 minutes for galette. Pie should bake at 425 for 10 minutes and then reduce temp to 350 for about 50 minutes.
ENJOY! Great with whip cream or vanilla ice cream.
P.S. I can’t believe I married a man that doesn’t like this tart.