I had grapes. Lots and lots of grapes. And I was sick of having grape juice.
That’s when I decided to try out this wonderfully easy grape tart. It took me several tries to get the crust just right and beautifully crumbly, but when I nailed it, I felt like I was on top of the world.
And this is a shoot I thoroughly enjoyed. The tarts were fresh out of the oven and full of juicy goodness and as I was photographing, I couldn’t help but take a few bites every now and then. It was SO good!
This easy grape tart is SO easy to make that it literally takes minutes to put everything together and pop in the oven.
Easy Grape Tart
- Seedless grapes - 1 KG
- Brown sugar
- Pie Crust
- Flour - 2 cups
- Sugar - 3 tblsps
- Baking powder - 1 tsp
- Grape juice - 6 tblsps
- Cold butter - ½ cup, cut into cubes
To make the crust
- Pulse together all the ingredients for the crust except the butter and the grape juice in a food processor until combined.
- Add in the cubed butter and pulse several times until the mixture resembles coarse crumbs.
- With the processor running, slowly pour in the grape juice. Pulse until combined. The mixture should be crumbly.
- Press the mixture onto a disk shape, cover in cling film and refrigerate for about 30 minutes.
- Preheat oven to 400F. Take the dough out of the fridge and knead with hands until no longer crumbly.
- Divide into 6 portions. Keep one portion and refrigerate the rest.
- Lightly dust a working surface with flour. Place the dough on the surface and place a layer of plastic wrap on top of it. Roll it out into a 5 inch disk.
- Leaving a 1 inch border around the dough disk, spoon as much grapes as the circle can hold onto the dough. Fold the edges of the dough forward, pressing gently to seal in the grapes covering the circle only partially.
- Sprinkle 1tblsp sugar on top of the grapes. Brush some beaten egg over the dough. Work with the rest of the dough similarly.
- Bake for approximately 20 minutes until the crust turns golden.
There is so much elegance in the simplicity of this dish. The rustic tarts not only look ravishing, they taste oh-so-beautiful as well. The flavors are clean and sophisticated, the tartness of the grapes set off by the caramelized brown sugar, flanked by the buttery, flakey crust combining an intense blast of flavor with a mellow buttery caress. The grapes have burst and poured forth their deep, dark, amber juices and melded with the brown sugar creating a thick, sinful jam of its own. This is ideal as a snack, a teatime treat or as an elegant treat for when friends and family come over.
- Wash the grapes well before using.
- Always use granulated sugar for the recipe. I’ve found that it works best.
- You can make the crust before hand and freeze. It keeps very well for up to 2 weeks.