Adapted from Baking Bites
INGREDIENTS
pastry for one 9-inch pie crust, chilled
16-oz red grapes (1-2 large bunches)
1 tbsp red wine or grape juice
1 tbsp cornstarch
2 tbsp coarse sugars
DIRECTIONS
Preheat the oven to 375F and line a baking sheet with parchment paper or aluminum foil.
On a large, lightly floured surface, roll out pie crust into a large circle 10-12 inches in diameter. Transfer crust to prepared baking sheet and lay flat.
In a medium bowl, toss grapes with wine/juice and cornstarch. Spoon about 3/4 of the grapes into the center of the pie crust, arranging them in as close to a single layer as possible and leaving a 1 1/2-inch border around the edge of the grapes. Fold up that extra edge of pie dough, covering about 1-inch of the grape filling all the way around the galette. Pile remaining grapes into the center of the tart.
Sprinkle grapes and tart crust with sugar. Bake for 25-30 minutes, until pastry is a deep golden brown. Allow tart to cool for at least 10 minutes before serving.
Serve warm or at room temperature.
Preheat the oven to 375F and line a baking sheet with parchment paper or aluminum foil.
On a large, lightly floured surface, roll out pie crust into a large circle 10-12 inches in diameter. Transfer crust to prepared baking sheet and lay flat.
In a medium bowl, toss grapes with wine/juice and cornstarch. Spoon about 3/4 of the grapes into the center of the pie crust, arranging them in as close to a single layer as possible and leaving a 1 1/2-inch border around the edge of the grapes. Fold up that extra edge of pie dough, covering about 1-inch of the grape filling all the way around the galette. Pile remaining grapes into the center of the tart.
Sprinkle grapes and tart crust with sugar. Bake for 25-30 minutes, until pastry is a deep golden brown. Allow tart to cool for at least 10 minutes before serving.
Serve warm or at room temperature.
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