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These aromatic grapes may be a fleeting autumn experience, but their distinctively sweet, musky flavor lingers on in this tart's vibrant filling. A cluster of grapes cut out of the buttery crust leaves no question as to what's within.

• 2 cups all-purpose flour, plus more for surface
• 1/4 cup granulated sugar
• 3/4 teaspoon coarse salt
• 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup ice water
• 1 1/2 pounds Concord grapes, stems removed
• 3 tablespoons fresh lemon juice
• 1 cup granulated sugar
• Salt
• 1 large egg, lightly beaten
• Coarse sanding sugar, for sprinkling
• Creme fraiche, for serving

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