Desserts & Baking

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.

Ingredients

1. 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.

2. Meanwhile, unfold puff pastry; roll into a 12-inch square. In a small bowl combine granulated sugar and cornstarch.

3. 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.

4. 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.

5. 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.