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If you’re using frozen pastry, defrost it. If it’s refrigerated, just let it sit at room temperature for 5 minutes. Meanwhile, preheat the oven to 400°F (200°C).
Lightly dust an 8–10 inch tart pan with flour, then gently lay the pastry over it, pressing it in so it covers the base and sides evenly. Chill the dough in the pan for about 5 minutes to help hold its shape during baking.
Rinse the grapes with a little salt water. You can halve the grapes or leave them whole depending on your preference. Then, mix the grapes with the sugar — adjusting the amount based on how sweet your grapes are. I used just a bit of sugar because my grapes were quite sweet. Let the mixture sit for a few minutes until the sugar dissolves slightly.
Pour the grapes into the tart shell and optionally sprinkle some chopped rosemary over the top. Bake for 30–40 minutes, or until the crust turns golden brown and the grape skins have darkened and softened.
Remove the grape tart from the oven and garnish with rosemary or mint. Now you’re ready to enjoy it!