Grape Tart

Author: Canadian Living

Grape Tart

  • Portion size 8 servings
  • Credits : cello girl


  • 3 tablespoons grape jelly melted
  • 3 tablespoons red currant jelly melted
  • 1/2 cup granulated sugar
  • 1 teaspoon grated orange rind
  • 3 tablespoons minute tapioca
  • 2 pie shells
  • 6 cups seedless red grapes such as sovereign


Preheat oven to 400 F. Make 2 pie shells using a Canadian Living recipe, or use pre-made shells. Prick the bottom of one of the shells using a fork; line with tin foil and pie weights (spoons work as pie weights) and pre-bake the pie shell for 15 minutes. Grind tapioca with mortar and pestle or in food processor. Mash grapes with ground tapioca, orange rind and sugar, and let stand for 15 minutes. Drain most of liquid from filling then pour filling into cooled pie shell. Place second pie shell on top and prick with fork. Flute edges. Place pie on lower third of oven and bake for 30 minutes, or until grape juice is bubbling. The filling will firm as it cools. Brush tart with melted grape jelly. Cool and enjoy!
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Grape Tart