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Our Best Grape Dessert Recipe: Roasted Grape Tart
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Okay, can we talk about grapes for a second? Not the “throw them in a lunchbox and forget them” kind of grape moment—we’re talking next-level, “wow-I-didn’t-know-you-could-do-that-with-grapes” kind of moment. Meet our CA GROWN Roasted Grape Tart: a show-stopping, sweet tooth-satisfying, easy grape dessert that’s as elegant as it is down-to-earth. And guess what? It’s loaded with ingredients grown right here in California. 🙌
Meet Your New Favorite Grape Dessert
So if you’re looking for a grape dessert recipe that feels fancy but doesn’t require a pastry degree, this is it. We’re talking about roasted purple, red, and green grapes, golden and jammy, nestled on top of a creamy, mascarpone layer. Oh, and the crust? It’s nutty, tender, and gluten-free thanks to almond flour—California almonds, to be exact.
But why grapes?
Let’s get this out there—fresh grapes are wildly underrated in desserts. Sure, they’re great at room temperature, tossed into an easy grape salad, or frozen for a midday snack. But roasting them? Whole new game. When grapes roast, their juices caramelize, their skins wrinkle just enough, and suddenly, you’ve got something halfway between grape candy and a fine wine reduction. Sweet, deep, and rich with all the polyphenols (more on that below).
Why We Love This Grape Dessert (And You Will Too)
1. CA GROWN Goodness 🍇
First of all, California grows over 99% of the nation’s table grapes. Yup—whether you’re into red, green, or black grapes, there’s a pretty solid chance they were grown in the sunny vineyards of the Coachella or San Joaquin Valley. These grapes aren’t just juicy and sweet—they’re loaded with natural antioxidants like polyphenols, which help support cell function and even heart health. That’s right, this dessert may actually love you back.
Fresh grapes from California also have:
- A solid dose of vitamin K
- No fat or cholesterol
- Just 90 calories per ¾ cup
So if you’re serving this tart for the first time, you’re not just winning the dessert game—you’re bringing your A-game to the dessert table.
2. A Sweet Tooth’s Dream, Made Lighter
Think easy summer dessert, but with a twist. Instead of the usual butter-packed crust, we’re going full California with a base made from almond flour—a naturally gluten-free, protein-rich powerhouse grown right here in our state. Fun fact? California is one of only five places in the entire world with the climate to grow almonds, and it produces 100% of the U.S. crop. Global domination, but make it delicious.
Pro tip: Want to keep your almond flour fresher longer? Pop it in the fridge or freezer. It’ll stay good for up to two years.
Layers of California Love: What’s in This Tart?
Let’s break it down. We’re skipping specifics in this blog post (check out the recipe card below for a printable version of those), but here’s what makes this tart so special:
- Fresh California table grapes: Roasted to bring out a burst of flavor, and paired with herbs like rosemary or basil? Chef’s kiss.
- Olive oil: Drizzled on those grapes before roasting—it’s the subtle California flavor that keeps things grounded. Try a citrus-infused olive oil for even more flavor.
- Almond flour crust: Nutty, soft, and satisfying. It holds everything together without being heavy.
- Mascarpone + cream filling: Whipped into a dreamy, velvety base made from Real California Milk—which, BTW, comes from family-owned dairies across the state. 99% of ‘em, to be exact. If you’re buying dairy, look for that Real California Milk seal.
A Word About California Extra Virgin Olive Oil:
Want to be sure your olive oil is fresh, the highest quality, and the real deal? Look for the COOC seal on bottles of California Extra Virgin Olive Oil to make sure you’re getting delicious 100% Extra Virgin Olive Oil. Certified California EVOO uses stricter standards than international requirements, requiring the oil to pass chemical testing and a sensory analysis by a group of experts, called an organoleptic panel evaluation.
Why Real California Dairy Matters 🥛
When you see that little seal, you’re getting more than just a tasty tart filler. You’re supporting:
- Family-owned dairies (99% of them, seriously)
- Sustainable farming practices
- And California’s leading role in producing butter, milk, ice cream, and cheese
Honestly, using Real California Milk mascarpone and cream in this tart is a no-brainer. The richness? Unreal. The texture? Silky smooth. It turns a simple filling into a luxe experience.
Serving Tips and Fun Pairings
Not to be dramatic, but this tart can steal the show at any brunch, potluck, or dinner party. And it doesn’t take a culinary degree to make it sing. Here’s how to really let it shine:
- Serve at room temperature: The filling softens, and the roasted grapes hit just right when not straight-from-the-fridge.
- Pair it with a glass of late harvest white or a little sparkling wine made right here in California 🍾
- Add a side of fresh fruit like sliced peaches or figs if you’re feeling extra.
This Tart Is a Great Way to Celebrate California
If you’ve never tried grapes in dessert before, this is your great way to start. It’s approachable, a little fancy, and bursting with fresh fruit flavor. Whether it’s your first time roasting grapes or you’re already a tart enthusiast, this grape dessert hits all the right notes: sweet, creamy, tangy, crunchy—and totally California.
Save this post. Share it with your foodie friends. And most importantly, get those grapes in the oven.
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Roasted Grape Tart
Ingredients
For the tart shell:
- 2 cups fine almond flour
- ½ cup tapioca flour
- ¼ cup gluten-free all-purpose flour
- 2 TBSP honey
- ¼ tsp fine sea salt
- 5 to 7 TBSP water
For the Mascarpone filling:
- 1 cup mascarpone room temperature
- Pinch of kosher salt
- ½ cup heavy cream
- ⅓ cup powdered sugar
For the roasted table grapes:
- 1 lb approximately 2 1/2 cups, of California table grapes. Some on and some off the stem.
- 2 large sprigs of basil leaves or rosemary
- 1 tsp California olive oil or almond oil
Instructions
How to make the tart shell:
- Preheat oven to 350°F (175°C). Locate an 11-inch tart pan with a removable bottom. Either lightly oil the bottom part of the pan with almond or olive oil (the sides don’t need it) or cut a piece of parchment to fit the bottom.
- In a mixing bowl whisk together the almond flour, tapioca starch, gluten free flour, and salt.
- Add 4 TBSP of water then use a large spoon to thoroughly combine. Whisk the honey into 1 TBSP of water and add that now. Mix very well. Squeeze a handful of the dough to see if it holds together.
- Add another 1 to 2 TBSP of water (1 TBSP at a time), until the dough is moist, resembles Play-Doh, and holds together. Form the dough into a ball.
- Place the dough on a large piece of parchment paper. Use your palm to gently flatten the dough into a disc. Place a second sheet of parchment on top of the disc.
- With a rolling pin, use firm and steady pressure and slow movements to roll over the top piece of parchment flattening the dough into an even rectangle, square, or circle depending on pan shape.
- If using parchment for the bottom of the pan, lay the parchment on the rolled-out dough and place the removable bottom of the pan on top of the parchment. Pick the whole thing up, holding it underneath with your non-dominant hand. Slide your other arm through the ring of the tart pan, then flip the dough over so that now the removable bottom is resting on your dominant hand. Slowly peel away the large piece of parchment, and lower the dough into the ring. Without stretching the dough, use your fingers to gently press it into the corners of the pan. Patch any holes or tears with excess dough from the edges.
- Trim and neaten the edges of the crust. Use a fork to poke vent holes in the bottom of the crust.
- Bake for 22 to 25 min. When done, the very center of the crust may feel slightly soft, but it will crisp up as it cools. It’s important not to overbake this crust so that it doesn’t crack or become hard. Allow to cool completely. This tart shell can be made up to one day in advance.
How to make the Mascarpone filling:
- Using an electric mixer on low speed, beat mascarpone and salt in a large bowl. With motor running, gradually pour in cream. Increase speed to medium and beat in powdered sugar. Continue beating until mixture forms medium peaks.
- Be careful not to overbeat or your filling will curdle.
How to roast table grapes:
- Preheat the oven to 400°F (200°C). Toss the grapes and basil or rosemary with the oil on a sheet pan.
- Roast for 20 min until the grapes are just starting to burst. Allow to cool completely.
How to assemble the tart:
- Once all of the elements are made, and the cooked elements have cooled, it is time to assemble the tart.
- Fill the tart shell with the Mascarpone cream and spread it into an even layer. Pile the roasted grapes on top. Starting with a large bunch, arrange the cluster in an aesthetically pleasing way on top of the mascarpone cream. Then fill in around the remaining tart with roasted grapes removed from the stem, basil leaves, and citrus zest. The end result should look like grapes clustered on the vine.
- Serve immediately, remove the large cluster so no stems remain on the tart. Slicing the tart into 8-10 equal-sized pieces. You can pluck any roasted grapes from the large cluster and use them as additional garnish on the slices of tart.
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Nutrition
Looking for More Delicious Ideas for Grape Desserts?
Of course, we have you covered in the grape dessert department. Here is what to make with grapes next:
We also have lots of great ideas for any leftover roasted grapes you may have hanging around….
From Vine to Plate: More Exciting Ways to Enjoy Roasted Grapes
Roasted grapes are a versatile treat. Whether you’re pairing them with cheese, tossing them in a salad, or just enjoying them on their own, we’re sharing creative serving suggestions and recipes for you to try from some of our most trusted California Grown Creators and friends.
Roasted Grape, Brie, and Thyme Crostini
Quite possibly the easiest and most delicious crostini you’ll ever sink your teeth into.
This recipe from Real California Milk will have you celebrating Happy Hour at home this season!
Grape-Roasted Beet Salad with Serrano Pepper Dressing
The best summer recipes fit certain criteria; they must be fresh and crunchy but substantial enough to fill you up without weighing you down. It’s also a bonus if they do well at room temperature or cold and can be easily transported (making them perfect picnic or cookout fare).
This Grape-Roasted Beet Salad from Hola Jalapeno checks all those boxes.
A Simple Rosemary and Roasted Grape Wine Cocktail Recipe
Wine cocktails are a new trend in the alcoholic beverage market, and we are here for it! In our latest wine cocktail creation, we paired the flavors of jammy roasted grapes, woodsy rosemary, and bright, fresh lemon with the effervescent bubbles of sparkling wine. It’s quite honestly pure magic for the tastebuds.