This easy grape tart is a truly simple winter treat. It’s incredibly basic. All it is is shortcrust pastry pressed into a baking sheet and filled with halved grapes that have been tossed in sugar and cornstarch. It may seem counterintuitive to cook grapes, but their sweetness becomes deliciously concentrated when they are baked or roasted, making this an unexpectedly wonderful dessert for someone on a neutropenic diet or just an easy treat for your honey. Enjoy!
- Preheat oven to 400 degrees
- In a medium size mixing bowl, combine flour and salt, then with a knife, cut in butter until it is pea-sized. Make a well in the mixture. Add water and continue mixing until the dough comes together into a ball.
- Using a rolling pin roll, out dough to fit the size of a ½ baking sheet . Place on baking sheet pressing the pastry into the edges and corners. Trim off any overhanging pastry.
- In a medium size mixing bowl, toss together the grapes, sugar and cornstarch. Arrange over the dough.
- Bake until crust is golden and grapes are tender, about 25 minutes.
1 cup whole wheat pastry flour
¼ teaspoon salt
1/2 cup unsalted butter
3 tablespoons iced water
1 cup red and green grapes, halved
¼ cup sugar
1 tablespoon cornstarch
Ann's Tips and Tricks
If you’re fatigued or simply lacking time, it’s OK use a good quality store bought shortcrust or puff pastry. For a little extra oomph and taste, sprinkle some lightly toasted sliced almonds over the top.