Muscadine Tart

Description
The rosemary in this recipe blends perfectly with the ingredients and gives the tart complexity and balance.
 * Dessert Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

Sweet Pastry

 * 1½ cups flour
 * ¼ cup sugar
 * 8 tbsp cold unsalted butter, cut into small pieces
 * 1 egg yolk
 * 2 tbsp milk or cream

Filling

 * 30 muscadine grapes
 * 1 tbsp instant tapioca powder
 * 2 tbsp lemon juice
 * ¼ cup sugar
 * ½ tsp finely chopped fresh rosemary
 * 3 tbsp raw (turbinado) sugar

Directions

 * 1) In a food processor or standing mixer with the paddle attachment, combine the flour, sugar, and butter until the mixture resembles meal.
 * 2) Stir together the yolk and milk and add to flour mixture.
 * 3) Pulse or beat just until the dough comes together.
 * 4) Do not overwork the pastry.
 * 5) Flatten into a disk and wrap in plastic wrap.
 * 6) Refrigerate for 1 hour or overnight.
 * 7) Preheat the oven to 400°F.
 * 8) On a well-floured surface, roll out the dough to a 13-inch circle, adding more flour if necessary.
 * 9) Fit the dough into a 9-inch tart pan with removable bottom.
 * 10) Fold over the excess dough and flute the edge.
 * 11) Place foil or waxed paper in the bottom of the tart pan and weight it with dried beans or pastry weights.
 * 12) Bake for 15 minutes on the bottom rack of the oven.
 * 13) Remove the foil and weights and set the shell aside.
 * 14) While the pastry is baking, prepare the filling.
 * 15) Cut the grapes in half and carefully remove the seeds with the point of a knife, without separating the pulp from the skin.
 * 16) In a medium bowl, stir together the tapioca, lemon juice, sugar, and rosemary.
 * 17) Add the grapes and stir to combine.
 * 18) Allow the filling to stand for 15 minutes and stir again to dissolve the tapioca.
 * 19) Remove the grapes from the juices and arrange, cut side down, ½ inch apart in concentric circles in the tart shell.
 * 20) Stir the juices again and pour them over the grapes.
 * 21) Bake the tart for 15 minutes on the bottom rack.
 * 22) Lower the heat to 350°F and bake for an additional 20 minutes.