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.