PB & Champagne Grape Tarts

PB Champagne Grape Tarts

Here’s a little riff on PB&J for grown-ups…A couple days ago, co-worker brought in some champagne grapes to share. I had never had them before and they are delicious! So much flavor in such a teeny grape – very reminiscent of grape jelly I thought. And hence, today I made these little tarts…

PB & Champagne Grape Tarts

  • 1 recipe Perfect Pie Crust
  • 2 c champagne grapes
  • 1 c red wine
  • 1 T + ½ t sugar, divided, plus more for sprinkling
  • ½ c peanut butter
  • ¼ c heavy whipping cream
  • ½ t pure vanilla extract
  • powdered sugar for dusting

In a small saucepan over low heat, macerate the grapes in the red wine with 1 T sugar for 15 minutes. Keep it low, you just want to infuse the red wine flavor into the grapes – not cook them. Drain.

In a small bowl, combine the peanut butter, cream, vanilla, and 1 t sugar.

Roll out the pie crust and line 6 individual-serving tart pans (this is one recipe where a flaky, homemade crust is key!). Spread each with a ~1 tablespoon peanut butter mixture layer. Top each with ~¼ heaping cup of grapes. Bake at 400 for 30 minutes or until crust is golden and flaky. Dust with powdered sugar to serve. Makes 6 individual tarts.

~✿♥✿~

PB Champagne Grape Tarts

PB Champagne Grape Tarts

PB Champagne Grape Tarts

This peanut butter filling is to DIE for!

PB Champagne Grape Tarts

Tarts ready for the oven…

PB Champagne Grape Tarts

Done!
PB Champagne Grape Tarts

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