Grape and Walnut Tartlets

 These teeny tiny desserts are delicious and the perfect sweet bite to end your meal.  They are small-ish - so you might want to plan on two per person.  They are super easy to make and I actually got the idea because I had a huge box of grapes and wanted to use them up before they went bad!  I decided that grape and walnut filling would be a delicious combo.  All I did was saute the grapes in a little bit of butter with a sprinkle of sugar until they broke down and released their juice - then I thickened up the sauce with a little slurry of flour and water, popped in the chopped walnuts and the filling was done.  I used a big cheat buy using frozen pie dough, cut out circles with a water glass, pressed them into greased cupcake tins and filled them up with the filling.  Easy peasy.  Made 10 mini tarts.  Here's the recipe...

Ingredients:
1 roll of frozen pie dough, thawed
3 cups of washed, picked off the vine grapes
2/3 cup chopped walnuts
1/4 cup sugar in the raw
1 T butter
1 t flour, dissolved in 1 T water

Get a saucepan over medium heat, melt the butter.  Toss in the grapes.  The grapes will start to breakdown immediately - keep stirring.  Sprinkle in your sugar and keep stirring.  Stir in your walnuts.  Once the grapes have cooked for about 10 minutes, they will have released all of their juice.  You can see how loose the filling is.  I needed about a teaspoon of flour to tighten up the filling.  Cook the flour in the filling for a few minutes to cook out the raw flour taste.  The filling should be thickened to a jam consistency. 

Prepare your muffin tin with non-stick spray.  Cut out your dough with a water glass and place a dough round in 10 of the cups.  Push the dough down into the cup.  Fill each dough round to the top with filling.  Bake for 25 minutes on 350 - the tartlets should be bubbling and the dough should be golden brown.

ENJOY!