This is a beautiful dessert all around. Eating it, you’ll notice the tart’s elegant flavors and presentation. But as the cook, you’ll appreciate that it comes together quickly in one pan, which later doubles as the baking dish. Serve a slice hot with a spoonful of vanilla ice cream melting into the sweet collapsed grapes and pooling with the caramelized grape juice, olive oil, and hint of black pepper.
Skillet-Roasted Grape Tarte Tatin with Rosemary: Heat 2 Tbsp. olive oil in an oven-safe skilled (I used my 10″ cast iron pan) over medium-high heat and cook 1 lb stemmed grapes and 2 tsp. finely chopped rosemary with a good pinch of salt and a few fine grindings of black pepper. Cook, stirring occasionally, until the grapes begin to burst and are caramelized and golden in places. Spread the grapes into a single layer and top them with a thin round of pie crust (I used 1/4 of this recipe), tucking the edge of the pie crust between the grapes and the edge of the pan. Bake at 400 for 20-25 mins, until the pie crust is crisp and golden. Allow tart to rest for 10 minutes before turning confidently onto a plate. (I held a plate that just fit into the pan upside down over the tart crust, then flipped the plate and pan together, then lifted the pan away.)
If you want to make the tart a few hours in advance, hold off on turning it out of the pan, because you don’t want that top crust to get soggy. Instead, just before serving, re-warm the tart on the stove over medium-low heat for a minute so it releases from the pan, then turn it out and serve it at once.