The Washington Post

Grape Tarts

Grape Tarts 6.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nov 9, 2018

Here's a way to present a light pastry dessert with little bother: Start with store-bought puff pastry, brush it with honey and arrange cut grapes on top, then bake till golden brown. To make rounds, simple trace around an inverted salad plate, as shown in the photo. Or you can trim to one roughly 9-by-12-inch rectangle.

We've used Moondrop grapes, which are seedless and a lovely Concord grape color; feel free to use a mix of any seedless grapes you like. You could also top the fruit with crushed walnuts or shelled, chopped pistachios.

Serve with vanilla ice cream.

To read the accompanying story, see: Skip the pie and serve one of these adaptable Thanksgiving desserts instead.

Where to Buy: We like to use Dufour brand frozen puff pastry, which is available at Whole Foods Markets and at Balducci's. You will have dough scraps left over, which can be cut into decorative shapes and baked alongside the tarts, as a garnish.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • One 14-ounce package Dufour frozen puff pastry, defrosted in the refrigerator
  • 1/4 cup honey
  • 6 to 8 ounces seedless grapes, each cut in half
  • 1 large egg
  • 1 tablespoon water
  • Demerera sugar, for sprinkling (optional)

Directions

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Unfold the puff pastry; roll it between two sheets of parchment paper or plastic wrap to smooth it out and reduce the thickness. Cut and trim to the desired shape (see the headnote). Use a sharp knife to score a 1/2-inch margin around the puff pastry dough; this will create a raised edge once it's baked.

Use some of the honey to brush the inside floor of the tart, then arrange the cut grapes as you wish. Drizzle the remaining honey over them.

Stir together the egg and water in a small bowl; use the mixture to brush the edge/rim of the tarts. Sprinkle with the sugar, if using. Bake (middle rack) for 20 to 25 minutes, until golden brown.

Let cool for 5 minutes before transferring the tarts from the paper to a cutting board. Serve warm, or at room temperature.

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Recipe Source

From deputy Food editor/recipe editor Bonnie S. Benwick.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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