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Four mini mascarpone tarts topped with red grapes in a wooden box.
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Rosemary Roasted Grapes Tart

Rosemary Roasted Grapes Tart made with an oatmeal tart crust, filled with vanilla lemon mascarpone, and topped with roasted red grapes.
Course Dessert
Cuisine American
Author Jenn

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.