This recipe was the result of a few events. I had a big bag of deep purple seedless grapes sitting in my kitchen, which I needed to use up. Entirely my fault, because I couldn’t resist buying them even though I had already shopped for the week’s quota of fruit. I do not know what variety they were, but they were the sweetest grapes I have ever eaten.
Now, one can eat only so much of grapes. And my daughter does not like them. My husband, who loves them, was away on work. So what could I do with the grapes?
Then I saw the announcement for this month’s event at the Mini Pie Revolution HQ. And having made a somewhat decent Lemon Meringue Pie for the Daring Bakers challenge, I was feeling a bit confident about setting forth in this direction.
I also decided this would be an opportunity to break in my new tartelette moulds. So I came made up a recipe, and converted the grapes into a pie filling using cardamom (my favourite spice). And found an interesting recipe for the crust. The best part is that this whole recipe requires no egg.