Rustic Grape Tarts

Ingredients
3 cups seedless grapes (red, white, or mixed; rinsed)
cooking spray
2 refrigerated prepared pie crusts
1/3 cup brown sugar
1/4 cup all purpose flour
3 tablespoons port wine, divided
1/4 cup egg white substitute (or 1 egg; white only)
1 tablespoon coarse (raw) sugar, optional


Steps

1. Preheat oven to 400°F. Pat grapes dry and cut each in half; place in medium bowl.
2. Coat muffin tin with cooking spray. Unroll crusts and cut each into quarters. Place dough into eight muffin cups, folding overlapping edges into the center, and gently press to mold.
3. Add brown sugar, flour, and 2 tablespoons of the wine to the grapes and toss until well blended. Transfer grapes into crusts using a slotted spoon (to drain extra liquid); bake 25 minutes.
4. Meanwhile, whisk egg white in medium bowl with remaining 1 tablespoon wine until frothy. Remove tarts from oven and brush with egg mixture; then sprinkle with raw sugar. Bake 8–10 more minutes or until egg glaze is set. Cool tarts on wire cooling rack for 30 minutes; serve.

(Recipe courtesy of Publix Aprons Simple Meals)