Preparation time: 15 minutes
Cooking time: 30 minutes
 

Serve this tart with vanilla whipped cream or vanilla ice cream.

1. Preheat the oven to 180° C (350° F).
2. Separate the grapes from the stems, wash them and dry in a cloth.
3. Roll the pastry out to 2 mm (1/8") with 30 g flour and place in a round 18 cm (7") tart pan. Place in the refrigerator for 10 minutes.
4. Meanwhile, in a skillet, cook 70 g of sugar with 50 g butter until well browned.
5. Add the grapes and cook for about 4 minutes over low heat until the juice takes on a pink hue from the grapes. Drain the grapes, reserving the juice.
6. Strain the juice. Reduce it over low heat, like a jelly. Set aside at room temperature.
7. Sprinkle the pastry base with 30 g sugar combined with 20 g flour. Add the sautéed drained grapes. Bake for 15 minutes.

Finishing and presentation

1. Transfer the baked tart to a serving plate and brush the grape glaze over top. Serve warm.