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. 14×5).  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.

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Rocio
Rocio
12 years ago

It seems to be delicious ^^

Rosa's Yummy Yums
Rosa's Yummy Yums
12 years ago

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

Cheers,

Rosa

Paula
Paula
12 years ago

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.

Heather Baird
Heather Baird
12 years ago

Well said, Paula. I totally agree. 🙂

Cookbook Queen
Cookbook Queen
12 years ago

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!!

Unknown
Unknown
12 years ago

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

🙂
ButterYum

ccinnkeeper
ccinnkeeper
12 years ago

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

Renata
Renata
12 years ago

Wow, that's exquisite!

Lora
Lora
12 years ago

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
Jacqueline
12 years ago

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

Paula @ Dishing the Divine
Paula @ Dishing the Divine
12 years ago

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!

Anonymous
Anonymous
12 years ago

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
Barefoot Pregnant and In The Kitchen
12 years ago

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

PS LOVE THOSE BOOTS!

Rituparna
Rituparna
12 years ago

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
cookies and cups
12 years ago

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

Lauren Hairston
Lauren Hairston
12 years ago

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!

Unknown
Unknown
12 years ago

Stunning photos! Such a beautiful and delicious looking tart.

Anonymous
Anonymous
12 years ago

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

Katie
Katie
12 years ago

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

Pink Piccadilly Pastries
Pink Piccadilly Pastries
12 years ago

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
Katherine Martinelli
12 years ago

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
Amy
12 years ago

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

Anonymous
Anonymous
12 years ago

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
Honey
12 years ago

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

Lili
Lili
12 years ago

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
kyleen
12 years ago

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
myfudo
12 years ago

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

AllThingsYummy
AllThingsYummy
12 years ago

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

Fran Amenábar Ch.
Fran Amenábar Ch.
12 years ago

wow so lovely! so tasty!

LisaSh
LisaSh
12 years ago

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!

Sashquatch
Sashquatch
12 years ago

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

Simones Kitchen
Simones Kitchen
12 years ago

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

Yasmeen
Yasmeen
12 years ago

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

Sue
Sue
12 years ago

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
Pay
12 years ago

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

My Mom's Recipe Box
My Mom's Recipe Box
12 years ago

I do like you boots and this recipes sounds delicious!

sweetlifeinthevalley
sweetlifeinthevalley
12 years ago

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

Anonymous
Anonymous
12 years ago

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

Created by Hannah Grunzke
Created by Hannah Grunzke
12 years ago

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
Emily
12 years ago

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

Julie
Julie
12 years ago

Can I make this in a round tart pan?

Kathryn | Dramatic Pancake
Kathryn | Dramatic Pancake
12 years ago

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

Heather Baird
Heather Baird
12 years ago

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
Su-yin
12 years ago

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

Snooky doodle
Snooky doodle
12 years ago

what nice cakes and bakes 🙂

Anonymous
Anonymous
12 years ago

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!

Anonymous
Anonymous
12 years ago

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
Laura
12 years ago

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!