PB & Champagne Grape Tarts

PB&Champagne Grape Tarts ericasrecipes watermark1

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.


Macerating the grapes…PB&Champagne Grape Tarts ericasrecipes 7PB&Champagne Grape Tarts ericasrecipes 4

Here’s the pie crust after resting in the fridge…PB&Champagne Grape Tarts ericasrecipes 6PB&Champagne Grape Tarts ericasrecipes 5PB&Champagne Grape Tarts ericasrecipes 3

This peanut butter filling is to DIE for!PB&Champagne Grape Tarts ericasrecipes 2

Tarts ready for the oven…PB&Champagne Grape Tarts ericasrecipes 1

Done!PB&Champagne Grape Tarts ericasrecipes 8

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