recipe that will impress without breaking a sweat! I adore warm
grapes and puff pastry! You can serve this with a dollop of fresh
whip cream. Enjoy!
All-purpose flour, for work surface
1/2 package frozen puff pastry, thawed
1 large egg yolk
1 tablespoon heavy cream
2 cups grapes, red, green or both
2 tablespoons of granulated sugar
pinch of salt
Sanding sugar, for sprinkling
1) Preheat oven to 400 degrees. On a lightly floured work surface,
unfold pastry. Cut into 4 squares. Transfer to a rimless baking sheet.
Using the tip of a paring knife, score a 1/2 inch border around edges
of each square, being careful not to cut all the way through pastry.
Refrigerate until firm, about 15 minutes.
2) Whisk together egg yolk and cream, set egg wash aside. Toss
together grapes, granulated sugar and salt in a medium bowl. Divide
grape mixture among tart shells, keeping it inside the borders. Brush
edges of tarts with egg wash, and sprinkle with sanding sugar. Bake
until pastry is crisp and golden and grapes are just beginning to collapse
23 to 27 minutes. Let cool on sheet.