Two-Toned Grape Puff Pastry Tarts

4 servings
  • 2 -inch piece vanilla bean, split lengthwise
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1 (1/2 pound) sheet frozen puff pastry, thawed
  • 1 cup seedless purple grapes, cut in half
  • 1 cup seedless green grapes, cut in half
  • 6 tablespoons apricot jam
  • Vanilla ice cream, optional
  • Preheat oven to 400 degrees.

  • Into a small bowl, scrape seeds from vanilla bean with a knife and stir in sugar and cinnamon.

  • On a lightly floured surface roll out pastry about 1/8-inch thick and cut out 4 (6 by 5 1/2-inch) rectangles. Arrange pastry on baking sheet and fold edges on all sides to form a 1/2-inch border, leaving corners unfolded. Pinch corners and twist to make points. Press points down on baking sheet. With a dinner fork, gently prick middle of rectangle several times. Arrange grape halves in rows on pastry, alternating colors. Sprinkle each pastry with sugar mixture.

  • Bake tarts in middle of oven until pastry is golden brown, 20 to 25 minutes. While tarts are baking, in a small saucepan heat jam over low heat, stirring, until melted and strain through a sieve into a cup. On a rack cool tarts for 5 minutes and then brush with jam.

  • Serve tarts warm with ice cream.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Puff Pastry Heirloom Tomato Tart

    Recipe courtesy of Food Network Kitchen