Name: Port-Glazed Grape Tarts With Pecan Crust
Cook time: 45 min
Total time: 1 3/4 hr
Yield: Makes 2 (11- by 8-inch) tarts
Ingredients: 1/2 cup pecans (2 oz), lightly toasted; 1/2 cup packed light brown sugar; 2 cups all-purpose flour; 2 sticks (1 cup) cold unsalted butter, cut into tablespoon pieces; 1 teaspoon cinnamon; 1 teaspoon ground ginger; 3/4 teaspoon salt; 2 cups Ruby Port; 1 1/2 cups Concord grape jelly; 3/4 teaspoon fresh lemon juice, or to taste; 5 lb small red seedless grapes, stems discarded (12 1/2 cups); 2 (11 1/4- by 8- by 1-inch) rectangular tart pans with removable bottoms, or 2 (10-inch) round fluted tart pans with removable bottoms

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Our food editors loved shavings of Stilton cheese on these tarts. We understand that nobody has much room for dessert after a big meal, much less one with cheese, but these tarts are actually quite light and refreshing: The Stilton lends depth and provides a savory counterpoint to the sweet grapes and crust.

Cooks' notes:

• Tart shells can be made 2 days ahead and kept in pans, loosely covered, at room temperature. Remove sides of tart pans before filling.

• Port glaze can be made 2 days ahead and chilled, covered. Reheat before proceeding.

• Tarts can be assembled 4 hours ahead.

Recipe notes

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Recipe notes

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