Paleo Concord Grape Tart

A little backstory before we get into this Paleo Concord Grape Tart.  For the longest time I thought that you could never ever buy concord grapes.  In my mind they were reserved just for companies to make grape jelly.  Then I moved to San Francisco and I was blown away by all the varieties of grapes during harvest season.  Imagine my delight when I went to the farmers market and saw concord grapes for sale.  I took a bite of a fresh one and the burst of sweetness was delightful.

I recently bought a bag of grapes, but they were filled with seeds and were so hard to eat.  I did my research and found out you can make your own grape jam.  It's exactly the same process as other homemade jams I've made already.  In traditional grape jam they add in an extra 1 cup of sugar.  To me it's totally unnecessary as concord grapes are already naturally super super sweet.

To get the consistency of jam I added in chia seeds and as a plus it adds protein to your jam and other wonderful nutrients.

You do need to cook with the skin to get that lovely purple color, my daughter and husband were not fans of eating jam with visible grape skins so I turned it into a tart that cooks down the skin even further.

I hope you try to make your own grape jam.  It's truly wonderful and you will feel so accomplished when you do!  Let me know if you took the jump to make your own grape jelly and this tart by tagging me on Instagram and using the hashtag #rezelkealoha.  Happy cooking!!

Paleo Concord Grape Tart

A healthy version of a concord grape tart made with your own grape jam!

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Servings: 8 People

Author: Rezel Kealoha

Ingredients

• ▢ 1 Bag Concord Grape
• ▢ Juice and Rind of One Lemon
• ▢ 2 Tablespoons Chia Seeds
• ▢ 1 Tart Pan
• ▢ 1 Sprig Thyme

Instructions

• To make the Grape Jam

  This could be the most time consuming part depending on how seedy your concord grapes are.  If they have many seeds you will need to separate the skins from the pulp.  This is easily done by squeezing the grapes in between your fingers. 

  Place the pulp with the seeds in a sauce pan and place the skin in a separate bowl.  This should take you a good 20 minutes.  It's a great meditation moment.

  Once you have all the pulp in the sauce pan turn on the heat to medium to start cooking down the pulp.  At about the 5 minute mark it should start getting liquidy and the seeds easily separate from the pulp.  At this stage turn off the heat and take out a sieve and place it over the bowl with the skins.  Using a wooden knife mash the pulp until it's fully separated from the seeds and in the bowl with the skins. 

  Discard the seeds and place the mixture of the skins, pulp, lemon juice and rind back in the sauce pan and turn the heat to medium.  Bring to a boil and then turn the heat down to simmer.  Cook for a further 20 - 30 minutes until the grapes start to look jammy and the skins have broken down. 

  Take off the heat and add in the chia seeds and let cool in the pan before placing in jar. 

  For the tart shell use this recipe.

  To assemble

  Heat oven to 325 degrees and spray your tart pan with coconut oil spray.  Take ¾ of the tart dough and using your fingers line the tart pan evenly.  Then pour over all the grape jam on the top and cover with the remaining dough.  Just dot it over the top like a crumble. 

  Bake for 30 minutes and garnish with thyme and enjoy!

Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!