Grape-Pecan Tart

The combo of fragrant grapes, nutty pecans and an unusual rosemary-flecked oat crust works surprisingly well in this elegant
tart. Concord, Fredonia or Autumn Royal are all good grapes for this. If you don’t have a 14-x 4-inch tart pan, substitute a 9-inch tart pan with a removable base

MAKES: one 14-inch tart; 10 servings

PREP TIME: 30 minutes

CHILLING TIME: 30 minutes

COOKING TIME: 60 to 70 minutes

COOLING TIME: at least 30 minutes

INGREDIENTS:

• OAT CRUST
  • ⅔ cup oat flour
  • ½ cup pecan pieces
  • ⅓ cup all-purpose flour
  • 3 Tbsp granulated sugar
  • 1 Tbsp fresh rosemary needles
  • ½ tsp fine sea salt
  • ⅓ cup cold unsalted butter, cut into ½-inch pieces

• FILLING
  • ¾ cup pecan pieces
  • ¼ cup granulated sugar
  • 2 Tbsp all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ tsp fine sea salt
  • ¼ cup unsalted butter, softened
  • 1 large egg
  • 1 ¼ cups black seedless table grapes, cut in half
  • 1 Tbsp turbinado sugar

INSTRUCTIONS:

OAT CRUST

1. Place oat flour, pecan pieces, all-purpose flour, sugar, rosemary, and salt in a food processor fitted with the steel blade. Pulse until the mixture resembles fine crumbs.
2. Add the cold butter, then pulse 10 or 12 times just until the dough begins to clump.
3. Gather the dough into a ball and place it in a 14-x 4-inch tart pan with a removable base.
4. Press the dough evenly over the bottom and up the sides of the pan. Prick the pie crust all over with a fork, then place the pan in the freezer for 30 minutes.
5. Preheat the oven to 350ºF.
6. Put the tart pan on a baking sheet. Bake until golden and dry to the touch, 20 to 25 minutes. Let cool completely. Leave the oven on.

FILLING

7. Combine the pecan pieces, granulated sugar, flour, cinnamon, and salt in the food processor. Pulse until the mixture resembles fine crumbs.
8. Add the butter and egg, then pulse until smooth.
9. Spread the filling evenly over the prepared tart crust. Top the filling with the grape halves (it doesn’t matter which way up they’re facing), pressing them down slightly into the filling. Sprinkle evenly with the turbinado sugar.
10. Bake until the filling is lightly browned and dry to the touch, about 45 minutes, rotating the pan 180 degrees halfway through baking time.
11. Let the tart cool on a wire rack for at least 30 minutes. Serve warm or at room temperature.