Green Grape Tart

I must thank French chef-owner Jean-Charles Baron of the restaurant Toile à Beurre in Ancenis for sharing his method of reducing green grapes to a thick syrup and using it in place of sugar to endow the creamy custard with a subtle grapey flavor.

Additional green grapes are sautéed to bring up their flavor by light caramelization, then cooled and tumbled into a partially baked tart shell. I like to use fruity Thompson seedless, light Chasselas, or aromatic Muscat grapes. All these v