Grape & Honey Tart

Serves 6 · 20 min prep · 32 min cook

Ingredients

• 1 store-bought refrigerated pie dough round
• 1 1/2 lbs fresh seedless red or black grapes
• 3 tbsp honey
• 1 tsp fresh thyme leaves
• 1 large egg
• 1 tbsp water
• 1 tbsp turbinado sugar
• 1 pinch pinch of flaky sea salt
• 1 tsp unsalted butter for greasing

Instructions

1. 1Preheat the oven to 400°F. Lightly butter a 9-inch tart pan with removable bottom or a rimmed baking sheet lined with parchment.
2. 2Unroll the pie dough and gently press it into the tart pan, trimming any excess overhang. Prick the bottom lightly with a fork so it does not puff unevenly.
3. 3Halve the grapes if they are large; leave smaller ones whole. Toss them in a bowl with most of the honey and the thyme leaves so every grape is lightly coated and glossy.
4. 4Arrange the honeyed grapes in a single snug layer over the dough, cut sides up if halved, leaving a half-inch border of pastry free the edge.
5. 5Fold the bare pastry border up and over the outer ring of grapes, pleating loosely to create a rustic free-form edge.
6. 6Whisk the egg with the water to make a quick wash. Brush the folded pastry rim generously so it will turn deep golden.
7. 7Drizzle the remaining honey over the grapes, then sprinkle the turbinado sugar and flaky salt across the fruit and crust.
8. 8Bake for 28 to 35 minutes until the crust is deeply golden and the grapes have softened, blistered in spots, and released syrupy juices that bubble at the edges.
9. 9Transfer the tart to a wire rack and cool at least 15 minutes so the juices set slightly. Slide off the pan ring if using one.
10. 10Slice into wedges and serve warm or at room temperature, letting the bright grape flavor and light honey finish take center stage.