Ingredients
1 each 9-inch unbaked pie crust
EGG GLAZE
1 egg
1 tbsp water
CONCORD GRAPE FILLING
2 lb concord grapes
1/4 cup cornstarch
1 tbsp lemon juice
2 tsp orange zest, grated
1/2 cup granulated sugar
2 tbsp concord wine, optional
STREUSEL
1/2 cup brown sugar, firm packed
1/2 cup flour, all purpose
1/4 cup butter, room temperature
Directions
1. Preheat oven to 400F(200C). Beat egg and water together. Brush over
bottom, sides and edges of pie crust. Refrigetate hile preparing
filling. 2. Press grapes with your fingers to remove pulp and seeds.
Place in pot. Reserve skins in a bowl. Bring pulp and seeds to a
boil, remove from heat. Skim off seeds. Mix pulp with skins and
reserve. 3. In a large bowl, combine cornstarch with 1/4 cup (50ml)
of liquid from reserved grape mixture. Then stir in lemon juice,
grated orange zest, sugar, wine and remaining grape mixture. 4. In a
large bowl, combine sugar and flour for streusel. Cut in butter until
mixture has a crumbly texture. 5. Pour grape mixture into pie shell.
Sprinkle streusel on top of pie. 6. Bake for 35 minutes, or until
grape juice is bubbling. The topping should be golden brown. Let cool
completely before serving. Serve with a glass of Canadian Port or
Cream Sherry
Servings: 1 pie
Concord Grape Tart Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
Written recipes as a concept can be found way back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, mostly, these old cookbooks were just very simple pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts are some ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Moving our culinary historical trip onwards, we have a couple of interesting cookery books published in the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of food prepared by the cooks of the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the East, including spices like basil and rosemary. The introduction of these new herbs and spices caused an explosion in cookery books, many of which still exist in private libraries. Over the succeeding few centuries, the rich families of Europe tried to serve the most extravagent banquests, and as a result the best chefs and their collection of recipes became highly prized. Even so, it wasn`t until the 19th century the formal cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. The arrival of TV brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Concord Grape Tart recipe.
