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Hands On Time:

20 mins

Total Time:

45 mins

Servings:

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Cooking grapes in a skillet coaxes out their natural sweetness, while fresh thyme and a few teaspoons of balsamic vinegar introduce a note of savory, complex flavor. Top the jammy, syrupy fruit with a rolled-out sheet of puff pastry before baking, then invert the tart onto a serving platter, slice into wedges, and dollop with balsamic whip. To help prevent a soggy crust on this inverted-skillet tart, use grapes that are on the firmer side of ripeness (and serve the tart right away). Softer grapes release more juice, which can make the filling runny.

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Ingredients

1Tbsp.unsalted butter
1 3/4lb. firm red and/or black seedless grapes (about 5cups)
1Tbsp. coarsely chopped fresh thyme
1/2 of a 17.3-oz. pkg.frozen puff pastry (1sheet), thawed
1Tbsp.granulated sugar
1Tbsp.cornstarch
4 1/2tsp.balsamic vinegar
1/2cupheavy cream
2Tbsp.powdered sugar
1tsp.vanilla

Directions

Preheat oven to 400°F. In a 12-inch ovenproof skillet melt butter over medium. Add grapes, thyme, and 1/4 tsp. cracked black pepper. Cook, stirring occasionally, until grapes soften and some begin to burst, 8 to 10 minutes.
Meanwhile, unfold puff pastry; roll into a 12-inch square. In a small bowl combine granulated sugar and cornstarch.
When grapes are softened, stir 1 1/2 tsp. of the balsamic vinegar into grape mixture. Sprinkle with sugar-cornstarch mixture; cook and stir until juices begin to thicken, 1 to 2 minutes. Remove from heat. Carefully place pastry over hot grape mixture. Trim excess pastry; tuck edges inside lid of skillet.
Bake until pastry is puffed and golden brown, 20 minutes, rotating the skillet halfway through baking. Let stand 5 minutes. Carefully invert the tart onto a large serving plate.
For a quick summer dessert, skip the tart and serve the balsamic whip over fresh or macerated fruit.
Meanwhile, in a medium bowl stir together heavy cream, powdered sugar, vanilla, and the remaining 3 tsp. balsamic vinegar. Beat with a mixer on medium until soft peaks form (tips curl). Serve warm tart with balsamic whipped cream and, if you like, additional fresh thyme.