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1
Make the crust: Pulse flour, granulated sugar, and salt in a food processor.
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2
Add butter, and process until mixture resembles coarse meal.
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3
Drizzle with the ice water, and pulse until mixture just begins to hold together.
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4
Shape dough into 2 disks.
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5
Wrap each in plastic, and refrigerate 1 hour or up to 1 day.
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6
Make the jam: Combine grapes and lemon juice in a medium nonreactive saucepan over high heat.
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7
Cook, stirring frequently, until grapes release their juices, about 7 minutes.
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8
Strain through a fine sieve.
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9
(You should have 1 1/2 to 2 cups juice.)
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10
Return juice to saucepan over high heat, stir in granulated sugar and salt, and bring to a boil.
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11
Reduce heat, and simmer until temperature registers 220F on a candy thermometer, about 8 minutes.
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12
Transfer jam to a bowl, and let cool, stirring occasionally.
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13
(Jam will keep, covered, up to 2 weeks in refrigerator.)
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14
On a lightly floured surface, roll out each disk of dough 1/8 inch thick.
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15
Transfer 1 round to a parchment-lined baking sheet, and fit other round into a 9-inch tart pan with a removable bottom.
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16
Trim excess dough flush with rim.
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17
Refrigerate or freeze shell and round until firm, about 30 minutes.
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18
Using the wide bases of 2 metal pastry tips (one 3/4 inch in diameter and one 1 inch), cut clusters of holes in dough on baking sheet to resemble a bunch of grapes.
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19
Using a paring knife, cut a stem at the top.
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20
Freeze dough until firm, about 20 minutes.
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21
Preheat oven to 375F.
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22
Spread 1 cup grape jam over tart shell.
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23
(Reserve remaining jam for another use.)
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24
Brush edge of dough with egg wash. Slide remaining dough round on top, centering design.
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25
Press edges to seal, and trim excess dough.
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26
Brush top with egg wash, then sprinkle with sanding sugar.
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27
Refrigerate tart 30 minutes.
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28
Transfer tart to a rimmed baking sheet.
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29
Bake 15 minutes, then gently tap pan on counter to release air bubbles.
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30
Bake until golden brown and bubbling, 15 to 20 minutes more.
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31
Transfer to a wire rack, and let cool completely.
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32
Unmold, and transfer to a platter.
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33
Serve with creme fraiche.
