Recipe by bluemoon downunder
Quick to prepare, elegant and delicious tarts, best made when grapes are at their peak! And these can be whipped up at fairly short notice as long as you have the ingredients on hand. This tart can be eaten warm or at room temperature. I have adapted this recipe from one I found in a March 2005 issue of Woolworth's 'Fresh' magazine. Serve with icecream, cream or Greek yoghurt. Since American recipes generally have more sugar than Australian recipes, American chefs may want to increase the sugar in this recipe.
- 1 sheet frozen reduced-fat puff pastry, thawed
- 150 g low-fat ricotta cheese
- 1 tablespoon honey
- 300 g thompson seedless grapes
- 2 teaspoons demerara sugar
- 1⁄4 cup walnuts, chopped (optional)
Directions See How It's Made
- Preheat oven ot 220°C; line a baking tray with a non-stick baking paper; cut the pastry sheet into four squares; cut a border about 1.5cm (see note below) around the edge of each square; transfer the pastry squares to the baking tray.
- Mix the honey and ricotta and spread over each pastry square, within the border.
- Arrange the grapes on the honey-ricotta base, sprinkle with sugar and (if using) the walnuts; and bake until golden.
- NOTE: 1.5cm = 0.590550005 inch, so make the border a generous 1/2 inch!