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Active Time
40 min
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Total Time
3 1/2 hr (includes making pastry and cooling pie)
A jumble of fruit and nuts cascading over tender frangipane creates quite a picture, and there is flavor to match. Although frangipane sounds fancy, it's a breeze to whiz up in a food processor—simply grind the almonds and sugar, then add the flour, butter, and eggs. The oven's heat concentrates the grapes' sweetness and perfume, and dusting the hot tart with confectioners sugar bestows a subtle shine.
Ingredients
Makes 8 servings
Make tart shell:
Step 1
Preheat oven to 375°F with rack in middle. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-by 10-inch rectangle. Fit dough into tart pan, letting excess hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes (or freeze 10 minutes).
Step 2
Line shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 20 to 25 minutes.
Step 3
Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Cool completely. Leave oven on.
Make filling and bake tart:
Step 4
Pulse whole almonds with 1/4 cup sugar in a food processor until finely ground. Add flour and salt and pulse to combine.
Step 5
Beat together butter and remaining 1/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. With mixer at low speed, mix in almond mixture until just combined.
Step 6
Spread filling evenly in tart shell and scatter grapes over it, lightly pressing them in. Sprinkle sliced almonds around grapes. Bake until filling is puffed and golden-brown, 35 to 40 minutes. While still hot, dust tart with confectioners sugar, then cool completely.
•Tart can be made in a 10-inch round fluted tart pan with removable bottom. Roll out dough into a 13-inch round before fitting into pan.
•Tart shell can be baked 1 day ahead.
•Tart can be made 6 hours ahead and kept at room temperature.◊
Leave a Review
Reviews (14)
Back to TopEasy and more than the sum of its parts. Delicious!
Boogedy
Redding, CT
2/26/2023
Delicious! The grapes were a surprisingly pleasant bite of juicy sweetness in contrast to the baked almond custard. I used non-blanched almonds, and ground them until fine or roughly fine in my KitchenAid Diamond blender (chop setting), and roughly hand chopped the remaining almonds to make slivered almonds. I used half the amount of almond extract, and the first time making this recipe I rolled enough dough to make and fill about 20 tarts (I used regular-sized muffin tins), dividing the grapes up amongst all the tarts. I think baking time was between 12-20 minutes...I just checked on them as they baked. Easy and delicious.
Anonymous
11/4/2021
I've this recipe just about evry year since it was first published. It is delicious. This year I used a round tart pan with a removeable bottom. The tart crust was a bit hard, and I don't know whether it was just cooked for too long, or what. Next year I want to remember to use a different pastry dough recipe.
Clio47
New York City
3/25/2014
in re: to "One fork due to very vague instructions with regards to the pastry dough. I thought recipe included ingredients that were to create the dough. Very confusing. by A Cook on 10/22/10" The ingredients and recipe for the pastry dough appear once you click on "pastry dough" on top of the ingredients list and follow onto the appropriate webpage on this site. Many (most) pie, etc recipes here have the pastry/dough recipes separate from the toping part.
Apolena
Atlanta, GA
8/24/2012
I have already reviewed this and given four forks. Just an update on some of the questions. The instructions call for a tart pan where the bottom can be removed. This is "not" a springform pan. I cooled the shell in the tart pan and it stayed there until the filling was baked. It came out once the filling was all done and duly cooled etc. I love this recipe and this tart. A classic.
nelumvila
7/9/2012
Absolutely wonderful. Followed filling recipe exactly, but used whole grapes because they were very small. I used puff pastry in a round tart pan, so the filling puffed up over the grapes, but the almonds still showed - very pretty when cut - don't forget to sprinkle with powdered sugar.
Anonymous
midcoast Maine
7/8/2012
This dessert had wonderful flavors. Although rich, it was not a heavy dessert. Worthy for holidays, I'd feel guilty eating such a fat laden dessert otherwise. Pastry was wonderful, filling looks spectacular. 3.5 forks. I omitted almond extract because I was out.
Anonymous
walker valley ny
11/7/2011
This is a marvelous dessert around the holidays. Truly festive, and would amply substitute for a pecan pie. Most of the recipes I see for this use pears, which is very nice, but the red grapes add elusive sweet red wine. A big hit at dinner parties. I use the same recipe but in a standard round fluted tart pan, where the filling really puffs up.
WarrenWoods
Southwest Michigan
3/20/2011
One fork due to very vague instructions with regards to the pastry dough. I thought recipe included ingredients that were to create the dough. Very confusing.
Anonymous
10/22/2010
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Anonymous
southern CA
10/22/2010
Does anyone know if this tart is supposed to get removed from the pan and slid off it's base onto a decorative platter? The instructions are very vague about the tart pan. I want to use a springform pan rather than buy a new tart pan. This recipe sent me to the internet searching for clues...it was suggested to use parchment paper on the bottom of the pan and baking spray on the insides.
Anonymous
Southern CA
10/19/2010
Another exceptional desert from Gourmet print magazine, sadly from the last edition. I have saved this edition along with all others from 1985 through to 2009 and I like nothing more than to flip through them, looking for inspiration. The virtual edition and blog just don't fill the void.
Anonymous
Montreal, Canada
10/15/2010
太棒了。从我的老板的后院vin使用葡萄e... Tart grapes work best. surprised by the ease and versatility of frangipane. Will definitely be playing, using cranberries for the holidays and whatever other fruits I can get my hands on all the rest of the time. Also, actually freezes and thaws well if your grapes are small enough to not release their juices upon thawing.
syunker03
7/25/2010
Fantastic recipe. I made it in a round tart pan with removable bottom. Easy. Simple to follow instructions - and rave reviews from audience! I feel like a French baker. Made this for Christmas and making it again as the first desert for the new year!
nelumvila
Toronto, Ontario, Canada
1/1/2010
哇。这是惊人的。我不确定expec什么t, since I'd never made frangipane, but decided to give it a try with the pound of grapes left over from the last farmers' market. Unbelievably delicious--tasted like amaretto and wine and autumn in a graham cracker crust. A few notes: I made mine in a 10" round pan, which the recipe offered as an acceptable substitute for the 11x7" rectangle. Fine. But I do not know how anyone could fit two cups of halved grapes on top. I had one scant cup, and that BARELY fit. I had a similar issue with the sliced almond measure--my 1/4 cup was flowing over the sides!
fractone
Omaha, NE
11/16/2009
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