These tarts are great served at room temperature, so it's fine to make them anytime during the day you plan to serve them.Here's my favorite savory tart dough, and here's a great crust for sweet tarts. Use a fluted tart pan with a removable bottom. If you like, you can make these tarts with a regular pastry crust, either in individual serving sizes or as a single 10-inch tart.You can use regular light brown sugar if that's what you've got. I like to use light muscovado, which is less intense than dark. It has a beautiful caramelly, earthy vibe. Muscovado sugar is a less-refined brown sugar that retains a lot if its molasses character.Cut them into three-bite pieces of whatever shape you like, give them a couple of twists, and brush them with honey butter. I like to use good old supermarket honey, which has a nice, mild flavor and easy consistency. If you're working with a 17-ounce package that contains two sheets, you can use just one sheet for this recipe. Dufour comes in a 14-ounce package that's a single sheet. Dufour is my favorite brand of puff pastry by far, but it’s more expensive and sometimes less available than supermarket brands.Drizzle with a bit of the syrup and serve warm or at room temperature.Spoon some of the roasted grapes over each tart.For savory tarts, drape two pieces of prosciutto over the center of each tart.Spoon ¼ of the creamy filling into the center of each tart shell and spread evenly over the inner section.If you use a fork and the mixture is a bit stiff, you can pop it into the microwave for a few seconds to warm it and make it perfectly spreadable. You can use a fork to blend until smooth and creamy or beat with an electric mixer (or stand mixer paddle).
To make the savory tart filling, place goat cheese, lemon juice, salt, and pepper into a mixing bowl or the bowl of a stand mixer fitted with the paddle.To make the sweet tart filling, place cream cheese, sour cream, and muscovado sugar into a mixing bowl or the bowl of a stand mixer fitted with the paddle.If centers have risen too much, you can gently press them down a bit to compress the layers and make more room for the filling. You can roast the grapes at the same time. Bake for 25 minutes, covering loosely with foil when the shells have browned to your liking.Brush the honey butter over the surface of the shells.Generously prick the inner circles with a fork to discourage rising.Transfer the rounds to a parchment- or silpat-lined baking sheet.Press down so that the cutter goes most of the way through the layers of pastry, but not all the way through, leaving the centers attached. Using a 3-inch round cutter, make a smaller circle inside each round.Use a 5-inch round cutter or an overturned bowl and a paring knife to cut out four 5-inch circles. On a lightly floured surface, unfold, flour, and roll out the puff pastry to a square of at least 12 inches.Top with prosciutto (for savory tarts only) and roasted grapes. Spread some of the sweet or savory filling into the center of each tart shell. For savory tarts, beat the salt, pepper, and lemon juice into the goat cheese until smooth and creamy. For dessert tarts, beat together the sour cream, cream cheese, and muscovado sugar until smooth and creamy.
Bake in the center of a 400☏ oven for 25 minutes, covering loosely with foil when browned to your liking. Stir together the butter and honey and brush the shells thoroughly with the honey butter.
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