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Grape Tart


There are many varieties of grapes to choose from when making this elegant dessert. Create a pattern with the colors. We made alternating circles of seedless red and green.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, September 2003


  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1/2 cup rolled oats
  • Pastry Cream for Grape Tart
  • 3 to 3 1/2 cups seedless red and green grapes
  • Confectioners' sugar


  1. Preheat oven to 400 degrees.

  2. In a food processor, pulse flour, sugar, and salt. Add butter; pulse until mixture resembles coarse meal. Add 2 tablespoons ice water; process until mixture just comes together when squeezed (add more water if necessary). Add oats; pulse to combine.

  3. Press dough onto bottom and 1 inch up sides of a 9-inch springform pan. Bake until golden, about 25 minutes. Remove sides of pan; cool crust.

  4. Whisk cooled pastry cream until smooth. Spread evenly in crust; arrange grapes on top; press in.

  5. Chill at least 2 hours and up to 1 day. Just before serving, dust with confectioners' sugar.

Reviews Add a comment

  • happycampr
    21 SEP, 2010
    Very good and very different. Everyone liked it, including children.