Concord Grape+ Walnut Frangipane Tart with a Gluten-Free Rosemary Crust
Serves 615 mins prep55 mins cook
This concord grape tart recipe starts with a press-in, gluten-free crust that's kissed with walnuts and rosemary and tastes like a shortbread cookie. It's then topped with a walnut frangipane and halved and pitted concord grapes.
0 servings
What you need
cup walnut halves
cup oat flour
cup sweet rice flour
cup sorghum flour
tbsp natural cane sugar
tbsp rosemary leaves
tsp fine sea salt
tbsp unsalted butter
cup concord grapes
cup sugar
tbsp coarse sugar
cup creme fraiche
Instructions
Make the crust: 1 Position a rack in the center of the oven and preheat to 350º. Have a rimmed baking sheet and 4.25 x 14.5-inch rectangular tart pan (or an 8-inch round pawith removable bottom ready. 2 In the bowl of a food processor, combine the walnuts, oat, rice and sorghum flours, with the sugar, and salt. Process until the walnuts are finely ground. Add the butter and pulse until the mixture begins to clump together, about 30-60 seconds. If it doesn't come together, keep processing until it does. 3 Dump the crumbly dough into the tart pan. Use your fingers to press the crumbs first into the sides then into the bottoms of each pan to about a 1/8" thickness, taking the time to make it as even as you have the patience for. If the dough becomes sticky, chill for a few minutes and dust your fingers lightly with flour. Lightly prick the bottom of the tart with the tines of a fork in a few places. Freeze until firm, 15 minutes. 4 Place the tart shell on the rimmed baking sheet, and put in the oven (no need for weights). Bake until golden and firm, 18-22 minutes. While the crust is still hot, use the back of a teaspoon to press the sides and bottom down gently; this compresses the crust and makes it less prone to crumbling. While the tart shell bakes, make the filling: 1 Place the walnuts, 1/4 cup of sugar, flour and salt in the bowl of a food processor and grind very fine. Add the butter and egg and process until smooth. 2 Scrape the frangipane into the par-baked tart shell and spread into an even layer. Sprinkle the grapes on top of the frangipane and press down slightly. Sprinkle with the coarse sugar. 3 Bake the tart until the frangipane is puffed, golden, and firm to the touch, about 35-45 minutes, rotating the tart halfway through the baking time. 4 Let the tart cool for at least 20 minutes. To remove the sides, place the tart on a few small jars, ease the pan sides away from the crust, and let it slip down. Cut the tart into wedges, and serve warm or at room temperature with a dollop of the whipped crème fraîche.View original recipe