Indulge in the delightful combination of sweet Concord grapes and nutty walnut frangipane nestled in a gluten-free rosemary-infused crust. This elegant tart offers a perfect balance of flavors and textures, making it an exquisite dessert for any occasion.
Ingredients: 1 1/2 cups almond flour. 1/2 cup tapioca flour. 2 tbsp coconut flour. 1/2 tsp salt. 1 tbsp fresh rosemary, finely chopped. 1/4 cup coconut oil, melted. 2 tbsp maple syrup. 1 tsp vanilla extract. 1 cup walnuts. 1/4 cup coconut sugar. 1/4 cup vegan butter, softened. 1/4 cup almond butter. 1/2 tsp almond extract. 1 cup Concord grapes, halved and seeded. 2 tbsp honey. 1 tbsp lemon juice. 1/4 cup grape jam or jelly.
Instructions: Warm the oven up to 175F 350C. Put almond flour, tapioca flour, coconut flour, salt, and chopped rosemary in a bowl and mix them together. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix until you get a dough. Cover the bottom and sides of a 9-inch tart pan with dough. Press the dough into the pan. Use a fork to make holes in the bottom. It should be baked for 10 to 12 minutes, or until it turns a light golden brown color. Take it out of the oven and let it cool down. Grind the coconut sugar and walnuts into a fine powder in a food processor. Mix in the vegan butter that has been softened, the almond butter, and the almond extract. Mix until it's creamy and smooth. After the tart crust has cooled, spread the walnut frangipane mixture out evenly on top of it. Place halfed Concord grapes with their seeds facing down on top of the frangipane filling. Over low heat, melt the honey, lemon juice, and grape jam together in a small saucepan. Cover the grapes and frangipane on the tart with the grape glaze. Put the tart back in the oven and bake for another 15 to 20 minutes, or until the frangipane is set. Let the tart cool all the way down before you serve it. You can add more fresh rosemary as a garnish if you want to. Cut the tart into pieces and serve it. Enjoy!
Prep Time: 30 minutes
Cook Time: 35 minutes
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