200 grams good quality purchased puff pastry
1 egg yolk mixed with 1 teaspoon water
100 grams soft goats’ cheese
400 grams seedless red grapes, halved
1 teaspoon fennel seed, toasted and coarsely ground
icing sugar for dusting
Preheat the oven to 200°C.
Cut the pastry into 4 even pieces. Roll out thinly on a lightly floured bench. Egg wash the edges and fold them over to create a small rim, pinching the pastry as you fold it. Brush the rims with egg wash.
Crumble the goat’s cheese and scatter over the base of the tarts. Pile on the grapes and scatter with ground fennel seed and a generous sprinkling of sugar.
Bake for about 25 minutes or until puffed and deeply golden. Serve warm, dusted with a little icing sugar.