You’re going to love this Rosemary Roasted Grapes Tart made with an oatmeal crust, sweet lemon mascarpone filling, and topped with rosemary roasted red grapes. A great way to enjoy grapes in a sophisticated presentation for a delectable dessert.
In the summer I tend eat cold red grapes by the handful for an afternoon snack. But, roasting them to create a jam like center with a hint of rosemary for a savory touch makes them even better! Paired with a cinnamon oat crunchy crust and rich creamy mascarpone the trio is a must make!
Roasted Grapes and Rosemary
Roasting grapes in the oven caramelizes and blisters the outer skin, warming the center into a jam like consistency. Sounds delicious right? The grapes are sprinkled with sugar to help the caramelization, drizzled with olive oil and paired with sprigs of fresh rosemary.
Such an easy way to elevate grapes and add them to a rich pairing of Italian cream cheese. Just place in the oven, roast, cool and top onto your prepared tarts.
Mascarpone Tart
What pairs well with savory herb roasted grapes? Sweet vanilla and lemon enhanced Mascarpone Cheese tart filling!! I’ve whipped Italian mascarpone with sugar, fresh lemon juice, and vanilla for a sweet creamy filling. A perfect sweet and savory taste bud combo, just for you.
Cinnamon Oat Tart Crust
To complete the trio of crunchy, creamy, and chewy dessert experience, this recipe is served in a cinnamon spiced oat crust. A simple mix and pre-bake tart shell that hold the sweet filling and gives a nice visual appeal to the entire dish.
Its almost like a light oatmeal cookie flavor! Just make sure you’re tart shells are completely cool before spooning in the mascarpone filling.
Tips for Roasted Grapes Tart
- Make your tar shells ahead of time and allow to cool.
- Use room temperature mascarpone when making the filling.
- Chill the sweet mascarpone filled tart shells before to firm slightly before topping with grapes.
- Allow roasted red grapes to completely cool before placing on top of filling.
- If sharing at a party, top with grapes right before serving.
- Drizzle finished grape tarts with a little extra olive oil for added flavor.
- Tarts are best enjoyed the day they are made!
More Tart Recipes to Try!
Rosemary Roasted Grapes Tart
Ingredients
Oatmeal Tart Crust
- 2 Cups (250 grams) All Purpose Flour
- 1 Cup Whole Oats
- 2 teaspoons Light Brown Sugar
- ½ teaspoon Sea Salt
- 1 teaspoon Ground Cinnamon
- 1 Egg
- 1 Cup (113 grams) Unsalted Butter softened
Mascarpone Filling
- 16 ounces Mascarpone Cheese
- ⅓ Cup Granulated Sugar
- 1 Tablespoon Fresh Lemon Juice
- 2 teaspoons Vanilla Extract
Rosemary Roasted Red Grapes
- 3-4 Cups Seedless Red Grapes
- 3 Tablespoons Olive Oil
- 4 Tablespoons Granulated Sugar
- 3 Sprigs Fresh Rosemary
Instructions
Oatmeal Tart Crust
- Preheat oven to 350 F (180 C). Set out six mini tart pans with removable bottom.
- In a medium bowl hand whisk together dry ingredients.
- Stir in lightly beaten egg and butter. Mix until a wet dough paste has formed.
- Divide crust dough between six small round tart pans.
- Press dough across bottom and into sides of each pan.
- Line each shell with parchment paper and fill with either pie weights, dry beans, or dried rice. Or prick bottom of crust a few times with fork.
- Place tart pans on a flat cookie sheet and bake in the oven for 25-30 minutes until lighlty golden and fragrant.
- Remove pan from oven. Lift parchment paper from shells. Place pans on a wire cooling rack.
- Allow tart shells to completely cool before removing from pans.
Mascarpone Filling
- Place room temperature ingredients into a bowl of stand mixer with paddle attachment or a mixing bowl using a hand mixer.
- Whip until smooth. Cover bowl in plastic wrap and place in the fridge until ready to fill tart shells.
Rosemary Roasted Red Grapes
- Preheat Oven to 375 F (190 C).
- Place grapes in a large bowl and toss with olive oil, rosemary, and sugar. Transfer to baking tray lined with parchment paper.
- Roast until just starting to collapse and split, around 15 minutes. Remove from oven and allow to cool completely.
- Discard baked rosemary sprigs.
Make Tart
- Fill cooled tart shells with cold sweet mascarpone filling.
- Spoon cooled roasted red grapes onto filling. Drizzle with additional olive oil if desired. Garnish with fresh rosemary.