Concord grape tart with cinnamon crumble

Directions

1. Start by making the grape filling. Remove the skins from each grape, placing the pulp in a medium saucepan and the skins in a large bowl. Cook the pulp over medium heat, stirring frequently, until it becomes tender, roughly 10 minutes.
2. Set a fine-mesh sieve over the bowl containing the skins. Pour the cooked pulp into the sieve. Using a wooden spoon or rubber spatula, push the pulp through the sieve until most of it passes into the bowl, leaving the seeds behind.
3. Give the grape mixture a good stir and allow it to cool. Once cooled, mix in the sugar and cornstarch, ensuring no lumps remain.
4. While the filling cools, make the crumble topping. In a medium bowl, whisk together the flour, salt, brown sugar, and cinnamon. Add the cold butter cubes and work them into the dry ingredients with your fingers until the mixture forms small clumps. Refrigerate until needed.
5. Preheat your oven to 400°F. Line a 9-inch tart pan with the prepared pie crust and place it on a baking sheet. Pour the grape filling into the crust. Bake for 10 minutes, then sprinkle the cold crumble over the top. Lower the oven temperature to 350°F and continue baking until the crust and crumble are golden and the filling is bubbly and set, about 25 to 30 minutes.
6. Take the tart out of the oven and allow it to cool completely before slicing and serving.