Pour the flour, diced butter, a pinch of salt and about 1/2 dl of cold water into the blender and blend everything. When you have a homogeneous ball of dough, wrap it in cling film and let it rest in the refrigerator for 30 minutes.
Roll out the dough on a lightly floured work surface. Cut it to fill 8 tarts’ molds with a diameter of about 7 centimeters.
Mix the gorgonzola with the cream, egg and a pinch of salt in a blender. Also add the celery after cutting it into thin slices. Divide the mixture into the tartlets and cook them in the lower part of the oven for 25 minutes.
Melt the sugar in a small pan with a tablespoon of water and cook over medium heat until it is caramelized and has a nice amber color. At this point, combine the grapes and turn them quickly in the caramel. Turn off the heat immediately and put a grape on each tartlet. Serve when everything is cold.
