Roasted Grape Tart

grape tart_5_jwb
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Quick Facts:

Makes one 9-inch tart. Serves 8.

Ingredients:

For the grapes:
1 1/2 to 2 pounds seedless red grapes (4 heaping cups), such as Red Globe, Crimson Seedless, or Red Flame; rinsed and stemmed
2 Tbsp unsalted butter, melted

For the crust:
1/2 cup walnuts, lightly toasted
2 tsp sugar
1 cup graham cracker crumbs
1 large egg white
2 tsp unsalted butter, melted
Pinch of salt

For the filling:
8 oz cream cheese, softened
1/4 cup sugar
1/4 cup whipping cream
1 Tbsp fresh lemon juice
1/2 tsp pure vanilla

You'll Need:

Removable bottom 9-inch tart pan
Baking sheet
Food processor

Recipe Description:

Recipe is courtesy of Molly Stevens, and will be featured in her class "Braising and Roasting Primer" on Wednesday 11/6 at 6 pm in Chapel Hill.

Directions:

For the grapes:
1. Position a rack in the center of the oven and heat to 250 degrees (225 degrees convection). Line a heavy-duty rimmed baking sheet with parchment paper or a silicone mat.
2. Arrange the grapes in a single layer on the baking sheet. Drizzle with melted butter and toss to coat.
3. Roast, stirring with a spatula once or twice during cooking, until shriveled and lightly caramelized, about 2 hours. The grapes may be made ahead and kept refrigerated for a day.

To prepare crust:
1. Heat oven to 325 degrees (300 degrees convection).
2. Coarsely chop walnuts and sugar in a food processor. Add graham cracker crumbs and process until fine crumbs.
3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, and salt; toss to combine.
4. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.

To prepare filling:
1. Beat cream cheese and sugar in a medium bowl with an electric mixer on low speed until smooth. Beat in cream, lemon juice and vanilla.
2. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Refrigerate until filling is set, about 1 hour.
3. Arrange roasted grapes on top. May be made up to 1 day ahead.

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