1 2-inch piece vanilla bean,
-split lengthwise
2 tb Sugar
1/4 ts Cinnamon
1 Sheet (1/2 pound) frozen
-puff pastry, thawed
1 c Seedless purple grapes, cut
-in half
1 c Seedless green grapes, cut
-in half
6 tb 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.
Yield: 4 servings
Yields
1 Servings