Yield: 4 tarts.
2" pieces vanilla bean, split lengthwise
2 Tbsp. sugar
1/4 tsp. cinnamon
1(1/2 sheet) frozen puff pastry
1 cup seedless California blue-black grapes, halved
1 cup seedless California green grapes, halved
6 Tbsp. apricot jam
as needed vanilla ice cream
Preheat oven to 400F. In small bowl, scrape seeds from vanilla bean with a knife, stir in sugar, and add cinnamon. On a lightly floured surface, roll pastry 1/8" thick and cut out 4 (6"x51/2") rectangles. Arrange pastry on baking sheet, fold edges on all sides to form a 1/2" border, leaving corners unfolded. Pinch corners. Twist to make points. Press points down on baking sheet. With a fork, prick middle of rectangle several times. Arrange grape halves in rows on pastry, alternating colors. Sprinkle each pastry with sugar mixture. Bake tarts until golden brown, 20 to 25 minutes. Heat jam over low heat, until melted. After tarts have cooled for 5 minutes, brush with jam. Serve with vanilla ice cream.
Photo Credit: CALIFORNIA TABLE GRAPE COMMISSION
Recipe Provided by: Town Restaurant, Chambers Hotel, New York City.
