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Flavorful Roasted Grape and Brie Tart with Easy Walnut Frangipane Crust

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A cozy tart featuring sweet roasted grapes and creamy Brie on a nutty walnut frangipane crust, perfect for a comforting snack or elegant entertaining.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (160 g)
  • 3/4 cup ground walnuts (75 g), finely ground
  • 1/2 cup unsalted butter (115 g), cold and cubed
  • 1/3 cup powdered sugar (40 g)
  • 1 large egg yolk (room temperature)
  • 1/4 teaspoon salt
  • 2 cups seedless red grapes (about 300 g), halved
  • 8 ounces Brie cheese (225 g), rind removed and sliced
  • 2 tablespoons honey
  • 1 teaspoon fresh thyme leaves (optional)
  • Pinch of ground black pepper
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • Walnut pieces for garnish (optional)

Instructions

  1. Make the Walnut Frangipane Dough: In a food processor, pulse the all-purpose flour, ground walnuts, powdered sugar, and salt until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse a few times until the dough just comes together. Avoid overmixing to keep the crust tender. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  2. Preheat your oven to 375°F (190°C).
  3. Prepare the grapes by washing and halving them. Toss lightly with a teaspoon of honey and a pinch of black pepper.
  4. Roll out the chilled dough on a lightly floured surface into a 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Press into a 9-inch tart pan, trimming excess dough. Prick the bottom with a fork to prevent bubbling.
  5. Blind bake the crust: Brush lightly with egg wash, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, brush crust again with egg wash, and bake for another 5 minutes or until golden.
  6. Assemble the tart by spreading Brie slices evenly over the warm crust. Distribute the honey-coated grapes on top and sprinkle with fresh thyme leaves.
  7. Bake the tart on a baking sheet for 20-25 minutes until grapes are roasted and caramelized, Brie is soft and bubbling, and crust edges are deep golden brown.
  8. Cool the tart for about 10 minutes before removing from the pan. Garnish with walnut pieces if desired.

Notes

Keep an eye on grapes during roasting to avoid over-shriveling; tent with foil if needed. Blind baking the crust is essential to prevent sogginess. For gluten-free, substitute all-purpose flour with almond flour and add tapioca starch. Brie can be swapped with Camembert or mild triple-cream cheese. Serve warm for best flavor and texture.

Nutrition

Keywords: roasted grape tart, Brie tart, walnut frangipane crust, easy tart recipe, autumn dessert, fruit and cheese tart

Find it online: https://tastypierecipes.com/flavorful-roasted-grape-and-brie-tart-with-easy-walnut-frangipane-crust-recipe/