Friday, August 26, 2011

Panna Cotta Tart with Marinated Table Grapes


I'm never sure what to bake at this time of year.  It's too early to jump into fall recipes and I'm not particularly inspired to make anything summery.  I'm in some kind of self-imposed baker's limbo.  A huge dry-erase calendar hanging in my office has October, November and December all chicken-scribbled with recipe ideas, but these last few days of August and all of September- empty.

After much thought, a recipe was created to suit these in-between days.  Cold and creamy panna cotta reminds me of summer, and a tart crust made with toasted pecans and a hint of cinnamon appeases my longing for fall.  You can use whatever berries you'd like for a garnish, but I favor the noble grape for this particular tart. Tiny red seedless grapes are a perfect fresh bite, especially when marinated in melted grape jelly and Framboise.

(Bunchkins Black Corinth Table Grapes are good, if you can find them.)


Another thing in my life that is having an identity crisis at this time of year... my closet.  For me, collecting clothes is a close second to collecting recipes.  I'm presently caught in between having to wear my summer clothes and lusting after fall's new arrivals. I've been overly eager to put away summer threads, so today I bagged an embarrassing amount of clothing for charity.  In my giveaway bag - my purple suede boots.  A personal clothing relic.  A once esteemed item that  I can't seem to bring myself to get rid of because it reminds me of carefree times.  I wore them in the 80's through an unfortunate hair band phase, and to too many nighttime concerts in the 90's.  The last time I donned them was 10 years ago when I wore them to a New Year's Eve party, but they've not seen the light of day since.

A few hours ago I fished them out of the giveaway pile and put them directly on my feet and now I'm sharing them with you.  I'm guessing that most of you have your own version of purple suede boots.  I may never be emotionally ready to give up them up.

I suddenly feel like a John Hughes movie marathon.

Once more with feeling -and with panna cotta tart.

Panna Cotta Tart with Marinated Table Grapes
Serves 8

Marinated grapes:                                                                                                           [printable version]
1 1/2 cups small red seedless grapes
1/4 cup concord grape jelly, melted
1/4 cup Framboise, Chambord, or other berry flavored liqueur

  1. Wash and dry grapes. 
  2. Combine melted grape jelly and liqueur in a medium bowl. 
  3. Pour in freshly washed and dried grapes and toss to coat.  
  4. Store covered, in refrigerator until ready for use.


Crust:
1/2 cup pecan halves, toasted (this can be done in a skillet over medium heat until pecans are fragrant)
1/4 cup packed light brown sugar
1 cup all purpose flour
8 tbsp. unsalted butter, kept cold
1/2 tsp. ground cinnamon
Pinch of salt

  1. Preheat oven to 350 degrees.
  2. Combine the pecan halves and light brown sugar in the bowl of a food processor.  Pulse in short bursts to gently combine.  Add flour, butter, cinnamon and salt and pulse until mixture forms large clumps.  Remove dough and press into the bottom and up the sides of an oblong tart pan with a removable bottom (size approx. 14x5).  You may need to flour your fingers a little for this.
  3. Chill for 30 minutes.
  4. Bake for 20-25 minutes, then remove from oven and let cool completely.  
  5. When cool, place baked tart crust in the freezer for 30 minutes, or until frozen.  Do not skip this step!  Liquid panna cotta will seep through the tart dough if the crust is not frozen.


Panna cotta:
2 cups heavy cream
1/4 cup sugar
1 tsp. vanilla extract
1 packet (.25oz) unflavored powdered gelatin
3 tbsp cold water

  1. In a small bowl or condiment cup, sprinkle gelatin over the cold water.  Let stand for 5 minutes, or until liquid has been mostly absorbed.
  2. In a heat-proof 4 cup measure, heat heavy cream and sugar in the microwave until very hot - about 2-3 minutes in a standard household microwave (or heat on stove in a saucepan).  Remove from microwave (or heat source) and pour in vanilla; stir.
  3. Using a small rubber spatula or spoon, scrape gelatin mixture into the hot cream mixture.  Stir until gelatin is completely melted.


Assembly:
Note: You will probably have a little liquid panna cotta left over (about 1/2 cup), so have a small ramekin ready in which to pour the remaining panna cotta.

  1. Remove pan with crust from freezer and place on a baking sheet.  
  2. Place the baking sheet with pan in the refrigerator.
  3. Using the 4 cup measure, pour the liquid panna cotta into the tart crust, filling it to the top.  It is much easier to do this with the pan in the refrigerator, that way the liquid won't slosh out of the pan when you move it.  
  4. Let the panna cotta set, uncovered in the refrigerator for 2-3 hours.
  5. Before unmolding, use a hot-water-rinsed dish cloth that has been wrung dry to press against the sides of the tart pan.  This will allow for easy unmolding in case any of the panna cotta has seeped through the sides of the  crust.  
  6. Top with marinated grapes and enjoy.

48 comments:

Rocio said...

It seems to be delicious ^^

Rosa's Yummy Yums said...

A wonderful tart! I love that panna cotta filling and grape topping. Delightful.

Cheers,

Rosa

The Vanilla Bean Baker said...

Your suede boots go so very well with those grapes ;) Seriously, that dessert is beautiful and perfect choice for this time of year. Getting ready to do the wardrobe changeover here too. Don't have anything as memorable as your boots however but every season we do donate what never came off take the hangers nor out of the drawers throughout that season. We just feel that if you can go through a season and not wear it once, you probably won't ever so let someone else enjoy it.

SprinkleBakes said...

Well said, Paula. I totally agree. :)

Cookbook Queen said...

I LOVE the boots. If they were pink, I'd have you sending them my way!!

Also, I am totally impressed that you have a big dry erase board with recipe ideas. I don't even know what I'm posting NEXT WEEK!!

ButterYum said...

I've never seen a panna cotta tart - I can imagine how fabulous is must be. Love the photo with the boots!!

:)
ButterYum

ccinnkeeper said...

I think I know what I'm doing tomorrow night while waiting for the storm to hit: making this tart. OMG Yum.

Renata said...

Wow, that's exquisite!

Lora said...

What a perfect and gorgeous "in between" dessert. I love your boots.My motorcycle jacket is my own version. I (punk) rocked the 80's in it and I can't bear to give it up.

Jacqueline said...

Oooh, somehow this doesn't look like a slump to me! Yum and gorgeous too! I love the grapes.

Paula @ Dishing the Divine said...

I had panna cotta for the first time in Italy. I had no idea what it was, but my husband absolutely drooled over it. When I came back and realized how bad it was for you, I told him he couldn't have it again until his birthday. :) It'll be my gift to him. :) This panna cotta is definitely the most beautiful I've ever seen!

warmvanillasugar said...

This tart is lovely. I am in a weird baking limbo too! I don't know what to make. Maybe something lemon-y...and this of course!

Barefoot Pregnant and In The Kitchen said...

looks amazing!! I can't wait to try this recipe.

PS LOVE THOSE BOOTS!

Rituparna said...

That is one amazing look panna cotta tart n those boots. Now I am having a tough time deciding what is more adorable, n thank god those cute pugs don't feature ...

cookies and cups said...

You should never get rid of those boots!
And that crust looks aMAHzing!

Lauren said...

I always try to rush the end of summer because I love autumn so much! Your photos are always so beautiful. Your old silverware is fabulous!

Holly said...

Stunning photos! Such a beautiful and delicious looking tart.

sincerelyjill.com said...

This looks delicious, and I've been the same clothing limbo funk... I'm dreaming of layers.

Katie said...

I didn't even know you could marinate grapes! I love learning something new every day!

Pink Piccadilly Pastries said...

You just expressed what I have been thinking all week! Hard to decide what to bake this time of year! This looks absolutely scrumptious!! I love your blog because you always create such original and fun recipes!! Love your videos with the dogs too!!! I can't wait to try this recipe! Have a great weekend! Jina

Katherine Martinelli said...

Your boots match the grapes! And, I think you've officially waited long enough that they are totally back in style. Also, love this recipe. Perfect for this limbo time of year.

Amy said...

What a lovely and beautiful recipe to combine the summer and fall! :)

Anonymous said...

Keep the boots and wear them with a great mini. You can never throw away purple boots. I'll keep my eye out for those grapes.

Honey said...

I don't know what I love best..the food, the boots or your way with words!

Lili said...

Even the name of this dessert is so elegant! I will be on the lookout for some Black Corinth Table Grapes, how beautiful they are! I'm so glad you rescued your purple suede boots, those are a true vintage classic you know. We all need a little something in our closet like that! xoxo ~Lili

kyleen said...

Beautiful pictures! I love the grapes; they're not typically used for garnishes. I've never tried a panna cotta, but now I want to!

myfudo said...

So elegant and so simple yet stylish. I want to have some of it.

All Things Yummy said...

Oh no, you can't get rid of those boots. Too much sentimental value. And I think they're cool.

Fran AmenĂ¡bar Ch. said...

wow so lovely! so tasty!

LisaSh said...

This looks delicious as everything that you post does, but this time I felt I HAD to comment on the styling of the photos - GORGEOUS!

The Procrastobaker said...

Your photos just totally drew me in, i felt like I was there in those oh-so-awesome purple boots :) This is a stunner of a recipe, a great dinner party dessert (or anytime lets be fair!) Lovely

Junglefrog said...

What a fabulous idea to have a pannacotta tart! It looks delicious! And I love your purple boots!

Yasmeen said...

You have a darling way with words, and I'm loving the marinated grapes!

Sue said...

I've never seen panna cotta in tart form. Leave it to you to make a good thing even better! The crust sounds delicious, and this tart looks like a beauty. I love that your boots are color coordinated with the panna cotta:)

Pay said...

That looks so delicious! and I'm totally digging the boots!

My Mom's Recipe Box said...

I do like you boots and this recipes sounds delicious!

Simply the Sweet Life said...

My daughter loves panna cotta. This is a brilliant recipe. Thanks for sharing it.

Valerie said...

I think that's really original! Never thought of making a tart with panna cotta, like the idea.

Hannah G said...

Great recipe - and I love the commentary on your clothing collecting! I have a couple closets full of clothes I couldn't (or wouldn't dare) squeeze into but can't part with myself...ever seen this website? http://www.modcloth.com
It's a feast for the eyes!

Emily said...

What beautiful food! I bet it tastes as good as it looks. Thanks for sharing the recipe!

Julie said...

Can I make this in a round tart pan?

Kathryn | Dramatic Pancake said...

Panna cotta, cinnamon, pecans, grapes...sounds incredible! And a great transition from summer to fall.

SprinkleBakes said...

Julie, you can make it in a round tart pan - if your pan is 8 or 9" you may want to double the crust recipe.

Su-yin said...

Panna cotta tart - what an inspired idea! Love it.

Snooky doodle said...

what nice cakes and bakes :)

sophialiteraria said...

I just made this for a dinner party and it was delicious! The cinnamon/pecan crust is amazing. I'm not sure what I did wrong, but the liquid panna cotta did end up seeping through the tart dough. Still delicious though. I chose to top it with honey-roasted grapes instead and everyone really liked it. Thanks for the recipe!

sophialiteraria said...

I just made this for a dinner party and it was delicious! The cinnamon/pecan crust is amazing. I'm not sure what I did wrong, but the liquid panna cotta did end up seeping through the tart dough. Still delicious though. I chose to top it was honey-roasted grapes instead and everyone really liked it. Thanks for the recipe!

Laura said...

This looks so great! I tried to make one like it via a Martha Stewart recipe, but it turned out nowhere near as good as yours.

You can see my version here http://okayiknow.blogspot.com/2011/11/okay-i-baked-panna-cotta-for-everyone.html

I am definitely going to try yours though!

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