Refreshingly Simple Summertime Recipes
Grape and Rosemary Tart
Grapes grow abundantly in my Maltese mother’s garden. When I open the bedroom window, I can almost grab the plump fruits dangling from the vines, their skin stretched and ready to burst. Spoiled with lots of sun, they ripen quickly on the archipelago, and as September nears, it’s time to snip them off their branches and turn them into a fruity tart. I use store-bought puff pastry for this recipe; it’s a convenient solution if you’re looking for a quick yet impressive picnic treat.
Serves 4–6
Ingredients:
- 11 oz. high-quality frozen puff pastry, defrosted
- 18 oz. seedless red grapes
- ⅔ c. granulated sugar
- 1 tbsp. freshly squeezed lemon juice
- 1½ tbsp. finely chopped fresh rosemary needles
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Instructions:
- Preheat the oven to 400°F.
- Line an 11-inch tart pan with the puff pastry, pushing it into the pan, especially along the edges, and freeze for 5 minutes.
- In a large bowl, toss the grapes with the sugar and lemon juice then spread on top of the chilled pastry. Bake for 35 to 45 minutes or until the edges of the pastry are crisp—depending on the pastry, it may take more or less time. Sprinkle the tart with the rosemary and let it sit for at least 10 minutes. Serve warm or cold.
Recipe excerpted from 365: A Year of Everyday Cooking & Baking by Meike Peters. Copyright 2019. Published by Prestel.
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