Harvest Tart


You might remember a few posts back I harvested a ton of grapes off of our vine this year. I gave some to my neighbors but still have quite a bit, so I was happy to see this Harvest Tart from David Lebovitz includes grapes! And let me tell you it’s absolutely delicious with apples, figs and grapes. My grapes were on the small side compared to what you buy in the store, but wow they taste so much better, very sweet and without that bit of tartness you sometimes get with green grapes. I wish I knew what kind I planted so that I could recommend them, but I can’t seem to locate the tag that came with it, which means it was probably on the container itself and after two years is long gone. Oh well. I used my usual pie dough but you can use David’s recipe below if you’d like to try it out. I was kinda sad to see summer end, but the fall is such a wonderful time to bake and make soups and all that good stuff. I’m fully embracing it!


Harvest Tart

For the dough

  • 2 3/4 cups (400g) flour

  • 1 tablespoon sugar

  • pinch of salt

  • 9 ounces (250g) unsalted butter, chilled

  • 2 large eggs (total)

  • 3 tablespoons water

For the filling

  • 2 1/4 pounds (1kg) apples, peeled and cored (about 4-5 large apples)

  • 12 figs, halved

  • 1 small bunch (2 to 4 ounces, 60-120 grams) fresh grapes, stemmed

  • 1/3 cup (65g) sugar, plus additional sugar for sprinkling

  • a big handful of whole walnuts

  • 1 1/2 tablespoons Armagnac (or brandy or 1 teaspoon vanilla extract)

  • 1 cup (250g) crème fraîche

  • 1 large egg

1. To make the dough, in a large mixing bowl, stir together the flour, sugar, and salt. Cut the butter into cubes and mix together with your hands or using a pastry blender until it’s in small pieces no larger than the size of corn kernels. (I used a pastry cutter, the last couple times I’ve used the food processor I over processed and the butter pieces were too small)

2. Add one egg and the water, and mix until the dough holds together. Roll the dough out on a lightly floured surface until it’s about 18-inches (45 cm) round.

Brush off any excess flour and fit into a 9- or 10-inch high-sided round baking  or pie dish. (There’s a lot of liquid in this tart so you will want to use a baking dish, unlike my other galettes)

3. Beat the remaining egg in a small bowl with a fork, then brush the insides of the dough with the egg. (I skipped this part)

4. Prepare the filling by slicing the apples into eighths. Mix them together with the figs, grapes, 1/3 cup (65 g) sugar, and Armagnac, then transfer the filling into the tart dough. Strew the walnuts over the top of the fruit. (I used hazelnuts which tasted great!)

5. In a small bowl, mix together the crème fraîche with the egg and pour it over the fruit and nuts. Lift the edges of the dough and cover the fruit, then sprinkle a good amount additional sugar over the top of the dough. (Here I did an egg wash over the top of the crust, I think you get a better looking, more golden, crust with egg, beat 1 egg and then brush on top of crust before sprinkling sugar)

6. Put the tart on a baking sheet and bake in a 425Fº (218ºC) oven for 55 minutes to 1 hour, until the top of the dough is browned and the fruit is cooked through, which you can verify by poking the center with a paring knife; when done, it should meet no resistance. (at 55 minutes mine was well done)

7. Remove the tart from the oven and let cool down a bit before serving. (It’s better to serve in a bowl because of the cream base. Store any extra in the refrigerator, then warm before serving)

Adapted from David Lebovitz

Zucchini + Herb Ricotta Tarts


Zucchini and Herb Ricotta Tarts. I’m looking for all ways to eat zucchini lately. This is the first time we’ve grown zucchini and wow! it grows quickly, seems every 3 days or so there are a couple more to pick. It’s easy enough just to grill but I want to try some new ways to prepare it. I pickled some last week and they came out great. I’d like to get that recipe in a post soon, but you might start calling me The Zucchini Lady, ha ha. This tart dough is different than other doughs I’ve made, you make it with melted butter which is the opposite of 99% pie doughs out there as they use cold butter, but I thought I’d give it a try because with this dough you don’t have to roll it out, you simply press it in the pan. It was much easier and faster to make. You just mix it in a bowl by hand in one minute. Done. I was surprised by how much I liked it! Really nice texture, almost like a cookie type texture. I would make this again no doubt, but for savory tarts I would cut back on the sugar and add more salt, other than that it’s a winner. This Zucchini + Herb Ricotta Tart is super delicious, we had it with a side of Radicchio salad, it’s good for a lunch or light dinner. Oh and pan size, you can make one 9” tart or make a few smaller ones, I used a 6” tart pan and two 4” tart pans, the math doesn’t quite work out on that but it worked for me! ¯\_(ツ)_/¯ Enjoy :)


Zucchini + Herb Ricotta Tarts

  • 1/2-1 whole zucchini sliced 1/8” thick

  • 1 cup ricotta

  • 1/4 cup shredded mozzarella

  • 1 teaspoon fresh thyme

  • 1 teaspoon fresh oregano 

  • Olive oil

  • Salt & Pepper

  • Tart dough (recipe below)

In a bowl combine the cheeses and fresh herbs with some salt and pepper. Spread a layer of the cheese mixture into the prepared tart pans, then arrange the zucchini slices on top. Drizzle with some olive oil to cover all the vegetable. Lightly salt. Bake at 400°F for 25-35 minutes until just browned.

Tart Dough

  • 1 stick (1/2 cup) melted butter

  • 3 tablespoons sugar (or 1 1/2 tablespoons for less sweet)

  • 1/4 teaspoon salt

  • 1 1/4 cups flour

Preheat oven to 350°F. In a large bowl combine butter, sugar and salt, then add flour and mix with wood spoon until just combined. 

Distribute the dough on the bottom of your tart pan(s) and press the dough evenly over bottom and sides. You can use a floured cup to press it if necessary (i just used my fingers). Cover the tart shell with plastic wrap and refrigerate for 30 minutes to 1 hour. Once chilled, with a fork prick the shell all over and bake for 10 minutes. Remove from oven to cool. Then add filling and bake as directed.

Tart dough adapted from Chowhound