Roasted Grape Almond Tart
Tarts are a great way to let fruit be the star of your dessert. If the idea of grapes in a tart has you scratching your head, you’re not alone. But grapes get deliciously soft and caramelized when baked. Try them! If grapes aren’t available or aren’t your thing, you can use any other fruit that is seasonally available—apples in the fall, berries and stone fruit in the summer.
- Packaged piecrust or your favorite recipe (can use a gluten-free option)
- 1/3 cup almonds
- 1/3 cup sugar
- 1 egg
- 3 tablespoons butter, at room temperature
- 2 teaspoons framboise or brandy (can substitute vanilla extract)
- 12 ounces grapes, halved
- Preheat oven to 375 degrees. Line a tart or pie pan with the crust or cut it and roll it out to fit 8 mini-tart pans, and follow package instructions to bake until golden (about 20 to 25 minutes for a large one, 10 to 15 for small ones).
- Meanwhile, in a food processor pulse the almonds with the sugar until fine; take breaks to make sure you're not making a paste. Add the egg, butter and liqueur if using. Process until a batter forms. Pour the filling into the crust and arrange the grapes on top of the filling, cut side down. Bake until grapes are tender (some may burst) and the filling is golden brown and set, about 35 to 40 minutes for a large one or 15 to 20 minutes for mini tarts.
- Cool and enjoy at room temperature. Serve with whipped cream or vanilla ice cream.