Recipe: Concord Grape Tart

ICE Pastry & Baking Arts Chef-Instructor and Cake Decorating pro, Penny Stankiewicz, whips up a decadent tart for the fall season.

The Institute of Culinary Education has teamed up with GrowNYC for a monthly series highlighting a seasonal ingredient at the farmers’ market. And this month, we’re diving deep into the world of Concord grapes. 

Chef Penny Stankiewicz, ICE’s chef-instructor for Pastry & Baking Arts and The Art of Cake Decorating, visited the Union Square Greenmarket — the city’s flagship farmers’ market — to pick up some Concord grapes to incorporate into a luxurious tart.

“The flavor is amazing,” Chef Penny says. “There’s no other grape like Concords. But if you’ve had grape jelly, you know exactly what that flavor is because that’s what the jelly is made out of."

For her tart, Chef Penny cooks the Concords down into a jam, pairs it with a rich chocolate ganache and tops it with sugared grapes and gold leaf.

Here’s how to make it at home.

More from this SeriesEggplant Manti with Chef Nin


Concord Grape Tart

Yields 1 Tart



For the Concord Grape Jam:
  • 1120 grams Concord grapes
  • 85 grams sugar
  • 1 vanilla bean
  • 3 grams kosher salt
  • 2 cinnamon sticks
  • 1.5 star anise
For the Chocolate Tart Shell:
  • 150 grams butter
  • 150 grams confectioners’ sugar
  • 30 grams cocoa powder
  • 30 grams almond flour
  • 1 whole egg plus 1 egg yolk
  • 270 grams all-purpose flour
  • 3 grams kosher salt
For the Ganache:
  • 1 pound chocolate pistoles 
  • 12 ounces heavy cream
  • 10 grams vanilla
  • 3 grams kosher salt
  • 8 ounces mascarpone, at room temperature
For the Sugared Grapes:
  • A handful of Concord grapes
  • 1 egg white, beaten with a pinch of salt
  • Granulated sugar, as needed
For Assembly:
  • Gold leaf


For the Concord Grape Jam:
  1. Combine grapes, sugar, star anise, cinnamon sticks and vanilla bean in a large saucepan. Bring to a boil and then cook over medium heat until broken down and thick.
  2. Strain out seeds and skin, pressing to get all the jam possible; reserve.
For the Chocolate Tart Shell:
  1. In a mixing bowl fitted with a paddle attachment, add butter and sugar; cream until light and fluffy. 
  2. On slow speed, add cocoa powder, salt and almond flour and mix until combined. 
  3. Add eggs one at a time and mix until combined, being careful not to overman. 
  4. Place dough on a piece of parchment and cover with another piece of parchment. Roll dough to 1/8”-thick between the parchment sheets. Transfer to the refrigerator and chill for 10-15 minutes.
  5. Using the parchment, transfer dough to a 9” tart pan. Lift and fit into the pan so there are no air gaps around the sides. (Any place where it breaks, patch with dough.) 
  6. Place a sheet of aluminum foil over the top of the tart shell and fill with baking beans. Bake at 350˚F for 15-20 minutes, or until crust is set around the sides. Using the foil, carefully remove beans and return to oven and bake until the tart is firm and fully set, about another 10-15 minutes. Remove from oven and allow to cool. 
For the Ganache:
  1. Place chocolate in a bowl pistoles in a bowl twice their size. 
  2. In a medium saucepan, bring cream to a rolling boil; pour over chocolate. Shake bowl and allow it to sit for 5 minutes. Using a rubber spatula, slowly mix in small circles in the center to bring the ganache together — it will start to get shiny and a deep chocolate color. Mix until full combined. 
  3. Add salt and vanilla and set aside to cool.*
  4. Add the mascarpone to a bowl fitted with a whisk attachment, and whisk until it gains volume; add in cooled ganache and whip a bit more to lighten; reserve. 
For the Sugared Grapes:
  1. Using a small brush, paint the egg white on the grapes; dip in sugar and line them on a parchment-lined pan to dry. 
For Assembly:
  1. Fill the tart shell with the strained Concord grape jam.
  2. Dollop the chocolate cream over the top of the jam and then evenly spread with a small offset spatula, leaving the edges of the jam visible.
  3. Garnish with sugared grapes and gold leaf if using.

*You can do this a day ahead, or place onto a sheet tray in a thin layer and allow to cool.

Once you've made this recipe, check more from Chef Penny, like her Peanut Butter and Jelly Chocolate Cake

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