Poise is one of the characteristics I admire most in people. Not the poise of a Stepford wife, but the poise of someone imperfect living an imperfect life and yet able to deal with life’s events elegantly, the ability to rise to the occasion with limited capacity and humility. This trait requires confidence or at least the confidence of an admission that you might not be up to the task, but that you’ll try your very best. I don’t always feel poised when I’m in the kitchen. It’s a place for messes and experiments, failure and success, reflective of life itself. Yet it seems like all of my messing about in my small space has lent that trait to my character in greater portions. Or if not, then it has enabled me to recognize it more in others.
What does this have to do with a grape tart? Bear with me a moment. This grape tart was made from concord grapes that are dripping off the vines this time of year all over New York. I’ve been eating them like candy and wondering what else I could do with them. Savory? Sweet? Then I saw a recipe from Manger and I knew. I altered the measurements just a tad, but I was seduced by this dessert. An almond crust (a keeper-I think this will be the same crust I use for every dessert from here on in), a nutty almond-based custard and a bevy of tangy grapes to top it off. The custard is so good I took the spoon straight to the bowl and had to resist “testing” it, just one more time. It could be a dessert in its own right.
This tart was destined for greater things. I even bought a spring form tart pan especially for this. Straight out of the oven, before I even let it cool, I told Darya that it was for her. You can check out my guest post and the recipe on her on her blog, Tortore, this week. Scroll down for the English, as she lives in France and writes in both languages. Her beautiful site is a product of someone who is steeped in the balancing act of life and manages to carry out cooking and eating with grace and generosity.
The actual physical tart came straight out of the oven and into the apartment of my dear friend and pastry chef extraordinaire, Alicia. I was afraid to bring her my first tart attempt, but it was a gift to her for the birth of her babies! She is yet another woman who really has taught me something about adapting to life circumstances. This tart was a gift through and through, both physically and virtually and it’s a wonderful thing to be able to feed people’s appetites who feed mine in the same way. Go check out Darya’s spot and attempt this tart! Even if you’re a novice, a disaster in the kitchen, you may soon find that the attempt alone builds your character.
I love baking with almond crusts and my gluten intolerant friends can have dessert when I do. Thanks for sharing the idea of using grapes – very nice alternative from other fruit at this time of year. I probably can’t get concord here but other grapes can work. Looks so good.
Thanks, as always, Jovina. The almond crust is great and as you said, perfect for gluten intolerant friends! This is definitely one worth trying!
Gorgeous Amanda, I love grapes used in tarts. It was a revelation for me and I love your almond crust, custard and of course concord grapes. What a lovely gift and delicious too!
Thanks so much. You yourself are quite a good tart-maker. I remember looking longingly at a few of your recipes. The crust is delicious if you’re looking for an alternative to regular flour. xo
I love custard tarts – I’m sure that tastes wonderful with almonds and grapes 🙂
Thanks, MD. I too love custard and tarts. This really is a winning combo.
I never think to bake with grapes. Sure wish I had some off of the vine that used to grow at my parents house…. This looks wonderful!
Oh how cool that your parents had grape vines. I love that. I never thought to do anything with grapes other than eat them as they grow, but I was searching around to see what people do with them. There are just so many of them this time of year. It’s perfect! Thanks for commenting 🙂
They had one white and one red grape vine. I think the red one still exists, they moved it from it’s original location in the yard. It is well over 30 years old! They had lots of seeds though and wouldn’t be good for using like your recipe. At least they were sweet!
That sounds so beautiful. Oddly, I like chewing grape seeds. It adds texture. 🙂
Probably really good for you too…lol! 🙂
A great post, Amanda, very pleasing to the eye. You had me with “almond crust”. I really do enjoy almond flavoring in baked goods and this tart, with its almond crust and custard, must be heavenly. You sure know how to christen a new pan. 🙂
Ha! Indeed this tart is a deadly combo..i’m still waiting for my friend to give the pan back! I’m glad you like almond the way I do. It really adds depth and texture to the dish. Thanks for stopping by.
What a wonderful post, Amanda and something worth aspiring to: poise, adapting to life’s circumstances and dealing with them elegantly. Something I would like to achieve a bit more often or better sometimes – I am redhead and have the equivalent temperament…
Love the grapes looking like shiny purple marbles and wish I could have some of those Concord grapes. Great fan of Mimi’s, too. Have a great rest of the week, N.
That’s so funny about having a red-headed temperament. I don’t think poised people even feel like they’re poised. Mimi certainly seems poised in all of her photos. Maybe one day…. 🙂 Enjoy your week too. xo
Look at that joyous tart! As always, you’ve got my culinary imagination firing. I keep wanting to make some kind of custard tart. Seeing you do it makes it seem like a real possiblility, if that makes sense! Do those grapes grow wild across the city? If only we had warmer summers. All I’ve found here recently is apples and haws, which is nice enough, but grapes would be dreamy!
Delicious. Lovely combination and great poise, if I may say so.
Thanks, Conor! 🙂
Well you’ve certainly nailed the concept of poise by referencing Manger . . . Good lord . . . did you happen to catch the post of the recent birth of their newborn, Audrey? Oh my. It would be really easy to be snarky but that woman has a seriously poised aura !!! Now, on to the grape tart, I too have been sort of bingeing on grapes and recently discovered they can be baked, too. I’m going to head on over and see the recipe, thank you for posting?
LOL I did read that. I kind of had it in mind I think when I brought it to my friend’s house who just had twins. She’s a pastry chef and also has a toddler and I just watch in amazement as they try to deal with this situation on top of regular ups and downs in life. As for the tart, it really is delicious. I loved the almond flavors in it. so good. Thank you for your thoughtful comments as always.
you’re welcome and that was supposed to be an exclamation point rather than a question mark after my comment!!
Beautiful and I always love the shots out of your window!
Thanks so much, Chica. I hope you’re doing well.
What a lovely post Amanda. I saw this tart on Manger a few weeks ago! You recreated it wonderfully and so thoughtful for you to make it for your friend in celebration of her giving birth. (babies…must be twins!) The tart is fabulous, now I’m feeling like I need to buy a spring form tart pan and make one too.
Thanks so much. Yes she had twins (along with her two year old). They’re so tiny. There’s something bountiful about grapes. They seem both obscene and beautiful to me, which is really resonates with my idea of poise/grace/rising to the occasion. I hope I get a lot of use out of this pan, but I can’t be making tarts all the time or I’ll start to put on weight!
Thanks for sharing this post on your own space, Amanda. And for the kind words, and for the beautiful pictures. I got the kindest comment on your recipe on my blog; she wrote that eventhough she doesn’t speak a word of English (yes, there still are people in France who don’t speak a word of English), she browsed your blog, loved it, and found beautiful and inspiring photos which she is planning to use as inspiration to recreate your recipes in the future. I just love how blogging can bring people together, no matter where they live or what language they speak!
Aw that is so sweet. Thank you so much for sharing that. What a fun experience this has been. We should team up again! I don’t think everyone should speak English. It’s wonderful when they don’t.
The tart looks stunning, Amanda! I love concord grapes. I remember buying them during the fall weekends at the local maket nearby our Upper West Side apartment. It was such a treat!
Thanks, Francesca. I didn’t realize they were so regional. A lot are people are saying they don’t have access to concords. I keep learning! Yes they’re all over the ues, uws and the long island vineyards.
I didn’t know that either. I thought you could find them anywhere in the US. This is the case in Italy, especially in
September.
Oh well, another reason to love New York even more. 🙂
what a scrumptious tart with grapes, your images are beautiful too. Thank you for sharing your creations.
Thanks so much. Coming from a photographer that really carries weight. The tart is totally worth the effort. 😉
Thank you Amanda, baking is my other passion.
Looks delicious !!
Thanks, Julie!
Beautiful tart, Amanda 🙂 The pictures in front of your window, your writing style and the homage to Darya are wonderful.
Thanks so much. I always appreciate your comments. It’s a cool view of the street because my actual kitchen window faces a brick wall!
I’ll have to think about poise Amanda. An interesting quality. And I like your description “of someone imperfect living an imperfect life and yet able to deal with life’s events elegantly, the ability to rise to the occasion.” I think I need to work on poise. Thank you for always making me think.
The tart is lovely. Of course. I’m very fond of pressed crusts – and this one is no exception. I believe I have the identical flan pan – perfect for a pressed crust tart of any description.
And yes, Darya’s blog is wonderful. As is yours.
Thank you so much as always, Lindy. I love that you think about what’s on my mind. I guess there are a bunch of ways to live life and I think the elegant non-frantic way is how is like to do it. Bouts of that are welcome and can be tamed by vices, but I like the idea of poise in the moments where it counts. As for the tart, I love press crusts now. I had no idea how easy it is. This simple treat opened my eyes to how easy and delicious baking something simple is! I hadnt thought of using this for flan! Is one of my faves. I feel another post coming on. .. Enjoy your weekend!
I love recipes that use grapes! Beautiful tart.
Thanks so much. I still have your Provencal dish in my head. I cannot wait to make it.
Amanda! I saw this beautiful tart on Tortore and – to my shame – neglected to read the introduction thoroughly enough to find out that it was yours! It’s so very beautiful, and what a lovely alternative use for grapes.
When I was little we lived in a house that had grape vines growing in the garden, small and purple and bittersweet with almost as much pip as flesh. I would stuff whole bunches into my mouth and was only told later that earwigs regularly made their homes amongst those tight-knit berries … uh oh. Luckily I’ve survived to tell the tale, and hopefully to recreate your beautiful tart (with a more thorough earwig vetting procedure). x
That’s hilarious, Trixie! I had a similar experience with our crab apple tree growing up and the worms that live there. So funny! So funny that we both made tarts of the season. I’m LOVING yours. I really can’t wait until the chestnuts are ready. They’re actually very painful to pick. Thanks for sharing your hilarious grape story and for stopping by. It is sometimes hard when you’re following so many blogs to read them all thoroughly. I’m sure I piss a lot of people off by writing so darn much before the recipe. 🙂
I’m thinking of a pot of tea, a good book and a chilly afternoon to go with this. Manger. I enjoy Mimi’s posts and her husband’s gorgeous photography, but I always come away feeling a bit relieved that my own life is deliriously sloppy and under-curated in comparison–and that’s saying something. Ken
I actually really appreciate that sentiment. While I aim for pose and grace I’m all about living a sloppy mess. It’s a lot more relaxed and spontaneous. I could use a good pot if tea 😉
Lovely write up and a beautiful tart! I have seen grape tarts but never tried one. Your picture are very tempting!
Thank you! I actually had never seen one before discovering this tart and now I’m excited to make it with other fruits too.
unusual, but it totally makes sense! And I love your opening sentiments. I enjoy the imperfect folks better as well 😉
Thanks, Liz. I always appreciate your thoughts.
This is so lovely Amanda!
the use of grapes in a tart is total genius – every bite would be a grape burst of fun! 😀
gorgeous post as always 🙂
Thanks, bec! You described it perfectly! Would love to share it with you!
Nice post. I’ve been wanting to write a piece on poise too. Lovely topic and tart!
Thanks so much!