Black Grape Tartlets

Black Grape Tartlets

A little scary looking, right?

In my house, shopping at Costco normally results in having too much of something. And that ‘too much of something’ will likely go to waste. We have a giant box of black grapes that I know for a fact will be thrown away if I don’t do something with them! So… what to do?


The interwebs tell me to make jelly. Not down. Turns out people don’t really bake with grapes. But after some digging, I found this. So I gave it a try.

I’ve adjusted the recipe a bit. I cut the original recipe in half. I didn’t want to take the risk of having a ton of potentially nasty tartlets left over. Also, when I first made these, I used waaay too much brown sugar. They were super sweet. I’m not complaining, but let’s make sure to pay attention to the measurements, yeah?

Here it is!

Yield: About 16 tartlets


Pie crust dough of your choice (I use Pillsbury Refrigerated Pie Crust)

2 cups black seedless grapes

1/3cup + 2tbsp brown sugar

1 tbsp cornstarch

1 tbsp butter

A quick spritz of lemon juice

First off, make sure you clean the grapes. Nobody wants to eat your dirty grapes. Cut the grapes in half and toss ’em in to a medium saucepan. Cook on medium heat, stirring occasionally. Once grapes are tender, remove from heat and add your brown sugar, cornstarch, butter, and lemon juice. Mix it all up! You should have a thick mixture. If you don’t- you really messed up, man. Just kidding. To thicken it up, cook it on low heat a little bit longer and add a bit more cornstarch.

Preheat oven to 365 degrees and prepare your pan! If needed, spray with cooking spray. I used a nonstick mini muffin pan. A cupcake pan would work just as well, you’ll just end up with larger tarts. Find something round to cut circles out of your dough (cookie cutter, cup, soda can?) and place dough circles in your muffin pan. Spoon grape filling into your tart shells. Beware: Do not over fill. It will bubble, spill over, and caramelize around your shell. Bake for 20 minutes. Cool before serving.

These would probably be even more delicious with a dollop of whipped cream on top. Try it out and let me know!

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