Rustic Roasted Grape Tart with Vanilla Cream and Crunchy Almond Crumbs
An original rustic-style dessert with a buttery crust, purple grapes roasted until their sweetness concentrates, a silky vanilla cream, and a toasted almond crumb finish. It balances texture, acidity, and warm notes in every bite.
Ingredients
- 180 g all-purpose flour (for the base and the migas)
- 90 g sugar (divided entre base, uvas and cream)
- 110 g cold unsalted butter (diced, for base and migas)
- 1 unit egg (for the base)
- 1 g salt (for realzar sabor)
- 400 g seedless red or black grapes (whole)
- 15 ml lemon juice (for the uvas)
- 10 ml vanilla extract (divided entre cream and migas)
- 200 g cream cheese (at room temperature)
- 120 ml heavy cream (for the cream of vainilla)
- 60 g sliced or chopped almonds (for the migas crujientes)
- 1 g ground cinnamon (for the uvas and migas)
- 8 g cornstarch (for estabilizar the cream)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F. Lightly grease a 22 cm / 9-inch tart pan or line it with baking paper.
- 2
For the crust, mix 140 g all-purpose flour, 30 g sugar, and the salt in a bowl. Add 80 g cold butter in cubes and rub it in with your fingertips until the mixture looks sandy. Add the egg and mix until a soft dough forms. If it feels too sticky, add 1 extra tablespoon of the total flour. Press the dough into the pan, covering the base and slightly up the sides. Prick with a fork and chill for 10 minutes.
- 3
Bake the crust for 15 minutes at 190 °C / 375 °F, until it is just starting to color. Remove and let it cool slightly.
- 4
Meanwhile, place the grapes on a small tray. Toss them with 20 g sugar, the lemon juice, and 1/4 teaspoon ground cinnamon. Roast the grapes for 15 minutes at 190 °C / 375 °F, until some burst and release their juices. Set aside.
- 5
For the vanilla cream, beat the cream cheese with 30 g sugar, the cornstarch, and 1 teaspoon vanilla until smooth. Add the heavy cream and continue beating until thick and spreadable.
- 6
For the crunchy crumbs, combine the remaining 40 g flour with the almonds, the remaining 10 g sugar, 30 g cold butter, 1 teaspoon vanilla, and 1/4 teaspoon cinnamon in a bowl. Rub with your fingers until small crumbs form.
- 7
Spread the vanilla cream over the pre-baked crust. Arrange the roasted grapes and some of their juices on top, without soaking the crust too much. Scatter the crunchy crumbs over the surface.
- 8
Bake the tart for 25 minutes at 180 °C / 350 °F, until the cream is set around the edges and the crumbs are golden.
- 9
Let the tart rest for at least 15 minutes before unmolding or serving so the cream can finish setting. Serve warm or at room temperature.
Chef tips
For cleaner slices, chill the tart for 30 minutes after baking before cutting. Small dark grapes usually give a more intense flavor and release less excess moisture.
Substitutions
You can swap the almonds for hazelnuts if preferred, though the tree nut allergen will remain. Cream cheese can be replaced with well-drained ricotta for a lighter filling, adjusting the cornstarch if the mixture seems too loose.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
