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Roasted Grape Tart
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Something magical happens when you roast grapes. They become sweeter, a little syrupy, and even more delicious. Pile them into a simple walnut and almond flour tart crust for an elegant and unique dessert that is sure to impress.
Makes One 9- or 10-inch tart
For the walnut almond crust
3⁄4
cup
Natural Grocers® Brand Bulk Organic Walnut Halves and Pieces
1 1⁄2
cups
Natural Grocers Brand Bulk Almond Flour
1⁄4
cup
plus 3 tablespoons Natural Grocers Brand Bulk Organic Coconut Sugar
A dash of Natural Grocers Brand Bulk Real Salt
3
tablespoons
Natural Grocers Brand Organic Extra Virgin Coconut Oil, melted (plus extra for greasing the pan)
1
Natural Grocers Brand Regenerative Organic Certified® Pasture-Raised Egg
1
teaspoon
organic vanilla extract
For the filling
7-8 cups (~2 pounds) organic seedless grapes (any color)
1
tablespoon
Natural Grocers Brand Organic Extra Virgin Coconut Oil, melted
1-2 teaspoons organic lemon juice, optional for a subtle zing
- Move one oven rack to the bottom third of the oven and a second oven rack to the upper third. Preheat oven to 350° F.
- Grease a 9- or 10-inch tart pan with a removable bottom with coconut oil.
- Pulse the walnuts in a food processor until they are flour-like, but not so long you begin to create walnut butter. Add the almond flour, coconut sugar, and salt. Pulse a few times to mix. Add the melted coconut oil, egg, and vanilla extract. Process just until the dough comes together in a ball.
- Press the crust into the tart pan, covering the bottom and up the sides evenly. Prick the bottom all over with a fork.
- Place the crust in the preheated oven on upper rack and bake for 18-22 minutes, or until it is lightly browned. Remove from the oven and allow it to cool on a cooling rack.
- Once the crust is in the oven, wash and dry the grapes. Cut about half of the grapes in half, making sure to cut the largest ones. Toss with melted coconut oil and spread the grapes out on a rimmed baking sheet. Place in the oven on the lower rack and bake for about 45 minutes, shaking the baking sheet once or twice during cooking.
- Once the grapes are tender and have started to release some juices, remove them from the oven. Sprinkle with lemon juice if using and gently toss them. Allow the grapes to cool slightly, 10-15 minutes.
- When the crust is nearly cool, use a slotted spoon to transfer the grapes to the tart shell, leaving any juices in the pan. Gently remove the edges of the tart pan, cut into slices, and serve with a drizzle of the grape syrup from the pan if desired, or save the syrup for another use, such as flavoring sparkling water. This tart is best enjoyed right after it is made. To make ahead, prepare and bake the crust and roast the grapes. Store each separately and add the grapes to the tart shell just before serving.
per 1/10th of tart
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 315 kcal | 33 g | 7 g | 20 g | 3 g |