by Jeannette Ordas of Everybody likes Sandwiches


Right now is Coronation Grape time. What? Huh? Never had a Coronation Grape? Well, you are seriously missing out. Tart, sweet, dark, semi-seedless, and oh-so-juicy, they are in season right this very minute...hurry up or they'll be gone from your market soon. I love eating them fresh off the vine but if they're left unseen and manage to go a bit too soft, into pie they go.

Think of this dessert as a pie, but better. I can if it's a galette and it's an informal, easy kind of pie. Rustic. No need to roll out a top and bottom dough like a regular pie. With a galette, just roll out one piece of dough, plop on your fruit and tuck everything in. The juices will probably leak a bit, but that's okay, it's all part of the charm. Rustic, remember? If you can't find my beloved Coronation Grape for this recipe, then please go ahead and substitute a Concord grape or use a mix of seedless red and green for a colourful-looking dessert. Feel the need to add more sugar than I used? Go ahead, I don't like my desserts tooth-achingly sweet.



Coronation Grape Galette with a Cornmeal Crust
Cornmeal pate brisee
1 c flour
1/2 c cornmeal
1/2 t salt
1/2 t sugar
1/2 c unsalted butter, frozen
1/4 c ice water

1. Dump flour, cornmeal, salt and sugar into a large mixing bowl and stir until everything is all mixed up.

2. Using a box grater, grate the frozen butter and add it into the flour mixture. Combine.

3. Slowly pour ice water, a little at a time, into the bowl and using your hands, stir until the dough takes shape. Form into a ball and chill in the fridge for at least 1 hour or overnight.

Filling
2 c Coronation Grapes
1/4 c white sugar
1 T cornstarch
1/2 key lime, zested & juiced
large pinch each of cinnamon & cardamom
flour, for dusting
2 t milk
1 t raw sugar

4. Preheat oven to 375. In a large bowl, coat the grapes with the sugar, cornstarch, lime juice, lime zest, and spices, stirring slowly.

5. Dust your workspace with flour and roll out chilled dough to 1/8" thick round. Arrange grape mixture on top of the dough, leaving a 2 inch border around the edge. Fold border over fruit mixture, overlapping and pressing gently to adhere the folds.

6. Brush pastry with milk and sprinkle with raw sugar. Transfer to a baking sheet lined with a Silpat mat for easy clean up. Skip the mat if you don't have one, or sub in parchment paper instead. Bake until crust is golden brown and the juices are bubbling, about 40 minutes. Transfer the baking sheet to a wire rack to cool. Serve warm with vanilla ice cream.

everybodylikessandwiches.blogspot.com