Almond Grape Tart, Gluten Free

Are rich cakes and chewy cookies are not your thing? Would you rather have a dessert that’s not overly sweet? Then this gluten free almond grape tart it for you! Although I made it with grapes, you can make this tasty tart with any other kind of fruit you have at home. Blueberries, apricots, grapefruit, they all work with the recipe.

There are two main steps in making this tart. Firstly you need to make the dough for the shell and bake it partially. Secondly you add the filling and the grapes, and return to the oven to finish baking.

For the shell I used a blend of oat and almond flour. Since both flours lack gluten, I also used an egg to bring the dough together. Additionally, I opted for vanilla sugar instead of vanilla extract to minimize the volume of liquids. You can also use vanilla paste if you can’t find vanilla sugar.

The filling is similar in terms of ingredients. There are more eggs and almond flour, and less oat flour. This gives it a nice and chewy texture. I also added some lemon zest for extra flavor. I chose to keep the grapes whole, and I found that they remained juicy even after baking for 35 minutes. If you don’t like grapes, you could use blueberries, apricot halves, apple chunks, or orange/ grapefruit wedges.

Note: Oats are naturally gluten free, however, sometimes they can get contaminated during processing or packaging. If you cannot tolerate gluten, I recommend you buy oats and oat flour that are certified gluten free.

Since it’s high in fiber and not overly sweet, this tart makes for a perfect snack to bring to work. You can also bring it to a picnic or a potluck. Gluten free tarts can be quite fragile, but thanks to the thick filling, this one has more structural integrity and won’t crumble as easily.

Additionally, if you have extras, you can freeze them in an airtight container for up to three months.

I should also mention that I used a baking pan of 25 cm (10 inch) diameter.

See more tart recipes here.

And lastly, here is the recipe for the gluten free almond grape tart:

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Gluten Free Almond Grape Tart

Servings 8 servings

Author spicyoats.com

Ingredients

For the tart shell

• 2 ½ cups (250 g/ 8 ¾ oz.) oat flour
• 1 ¼ sticks (145 g/ 5 oz.) unsalted butter, cold and finely diced
• ½ cup (60 g/ 2 oz.) icing sugar
• ¼ cup (25 g/ 1 oz.) almond flour
• 1 large egg, room temperature
• 1 tbsp. vanilla sugar
• ¼ tsp. salt
• 2-3 tbsp. oat flour, for dusting the work surface

For the filling

• 1 ½ cups (150 g/ 5 ¼ oz.) almond flour
• ½ cup (50 g/ 1 ¾ oz.) oat flour
• ⅓ cup (70 g/ 2 ½ oz.) granulated sugar
• 1 ¼ sticks (145 g/ 5 oz.) unsalted butter, room temperature
• 3 large eggs, room temperature
• 1 tbsp. vanilla sugar
• zest from one lemon
• 500 g (17 ½ oz.) grapes, whole
• 2-3 tbsp. icing sugar, for dusting the tart

Instructions

For the tart shell:

• Sift the oat flour in a large bowl. Add the almond flour, icing sugar, vanilla sugar, salt, and whisk them well together. Add the cold butter to the flour mix and rub them together between your fingertips, to a fine crumb consistency. Beat the egg in a small bowl and pour it over flour, butter, and sugar mixture. Gently knead the dough until it comes together. Do not overwork the dough. Shape the dough into a disc and wrap it in plastic wrap. Refrigerate for 2 hours.

For the almond filling:

• In a bowl, combine the butter, sugar, and lemon zest. Beat until the mixture is light and smooth. Add the eggs and continue beating for 2-3 minutes. Add the almond flour, oat flour and mix them well together until incorporated.

For the tart:

• After two hours, take the dough out of the fridge and let it rest at room temperature for 20 minutes. Roll the dough on a lightly floured (using oat flour) work surface into a circle about 31 cm (12 inches) in diameter, and place it into a tart baking pan with removable bottom. Press the dough lightly with your fingertips against the bottom and sides. Roll the rolling pin across the top edge of the pan to cut off excess dough. Prick the bottom of the tart with a fork and refrigerate for 30 minutes, covered with plastic wrap.
• Preheat oven to 180 °C (350 °F).
• Place plastic wrap over the dough and fill the shell with rice or beans (to keep the bottom flat). Bake for 12 minutes, then remove the rice and bake for another 10 minutes. Remove the tart from the oven and fill it with an even layer of almond filling. Place the grapes over the filling, making concentric circles to the centre of the tart. Return it to the oven and bake for 35 minutes until the edges are golden brown and the filling is lightly colored.
• Allow the tart to cool 15-20 minutes and then remove it from the pan.
• Dust with icing sugar and serve.