Concord Grape Jam Tart

• 2 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 3/4 teaspoon coarse salt
• 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup ice water
• 1 large egg, lightly beaten, for egg wash
• Coarse sanding sugar, for sprinkling
• 1 1/2 pounds Concord grapes, stems removed
• 3 tablespoons fresh lemon juice
• 1 cup granulated sugar
• Pinch of salt
• Creme fraiche, for serving

1. Make the crust: Pulse flour, granulated sugar, and salt in a food processor.
2. Add butter, and process until mixture resembles coarse meal.
3. Drizzle with the ice water, and pulse until mixture just begins to hold together.
4. Shape dough into 2 disks.
5. Wrap each in plastic, and refrigerate 1 hour or up to 1 day.
6. Make the jam: Combine grapes and lemon juice in a medium nonreactive saucepan over high heat.
7. Cook, stirring frequently, until grapes release their juices, about 7 minutes.
8. Strain through a fine sieve.
9. (You should have 1 1/2 to 2 cups juice.)
10. Return juice to saucepan over high heat, stir in granulated sugar and salt, and bring to a boil.
11. Reduce heat, and simmer until temperature registers 220F on a candy thermometer, about 8 minutes.
12. Transfer jam to a bowl, and let cool, stirring occasionally.
13. (Jam will keep, covered, up to 2 weeks in refrigerator.)
14. On a lightly floured surface, roll out each disk of dough 1/8 inch thick.
15. Transfer 1 round to a parchment-lined baking sheet, and fit other round into a 9-inch tart pan with a removable bottom.
16. Trim excess dough flush with rim.
17. Refrigerate or freeze shell and round until firm, about 30 minutes.
18. Using the wide bases of 2 metal pastry tips (one 3/4 inch in diameter and one 1 inch), cut clusters of holes in dough on baking sheet to resemble a bunch of grapes.
19. Using a paring knife, cut a stem at the top.
20. Freeze dough until firm, about 20 minutes.
21. Preheat oven to 375F.
22. Spread 1 cup grape jam over tart shell.
23. (Reserve remaining jam for another use.)
24. Brush edge of dough with egg wash. Slide remaining dough round on top, centering design.
25. Press edges to seal, and trim excess dough.
26. Brush top with egg wash, then sprinkle with sanding sugar.
27. Refrigerate tart 30 minutes.
28. Transfer tart to a rimmed baking sheet.
29. Bake 15 minutes, then gently tap pan on counter to release air bubbles.
30. Bake until golden brown and bubbling, 15 to 20 minutes more.
31. Transfer to a wire rack, and let cool completely.
32. Unmold, and transfer to a platter.
33. Serve with creme fraiche.

flour, granulated sugar, coarse salt, cold unsalted butter, water, egg, sanding sugar, grapes, lemon juice, sugar, salt, creme fraiche

Taken from www.epicurious.com/recipes/food/views/concord-grape-jam-tart-389790 (may not work)