Roasting green grapes brings out their natural sweetness and makes them a perfect filling for these rustic tarts.
Note: This tart would also be lovely with the green grape relative and Southern-favorite muscadines. A subset of muscadines called scuppernong (or "scuplin" if you're hunting for these in rural areas) are similar in size and color to traditional green grapes, and would be a striking, tart balance to the sweet red muscadines inside the dessert.
About the author: Sarah Baird is a writer, editor, and petit four aficionado living in New Orleans, Louisiana. She likes planning elaborate dinner parties surrounded by her collection of dwarf citrus trees. You can read her latest musings and about her various misadventures on her website: hellosarahbaird.com or follow her on Twitter: @scbaird.
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- Yield:make four 7-inch freeform tarts
- Active time: 20 minutes
- Total time:1 hour 10 minutes
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 10 tablespoons butter, chilled
- 8-10 sprigs rosemary, minced
- For the Filling:
- 5 cups green grapes, whole
- 1 egg white
- 4 teaspoons cane sugar
For the Crust: Using a food processor, pulse together flour, sugar, salt, and butter until the dough pulls away from the sides of the mixer and easily forms a ball. Knead in minced rosemary until evenly distributed. Form into a 1/4-inch disc, cover in plastic wrap, and refrigerate for 2 hours.
Adjust oven rack to center position and preheat oven to 350°F
To Assemble: Roll the dough into 4 small circles (each about 8-inches wide) on a lightly floured surface. Place whole grapes in the center of tartlet dough, leaving 1-inch border around the edge. Fold the dough over the grapes, pleating the edges to form a pocket for the grapes. Add more grapes to the bottom and under the pleats until the tart is completely filled. Brush the dough with egg white and sprinkle each tart with 1 teaspoon cane sugar. Bake until crust is golden brown and grapes are slightly wrinkled, about 50 minutes.