Can I use a different type of flour for the crust?

While this recipe is designed for almond flour to keep it gluten-free, you could experiment with other gluten-free flour blends. Keep in mind that the texture and taste may vary.

What if I don't have Vitis grapes? Can I use other grapes?

Absolutely! Any type of grapes will work well in this tart. Seedless grapes are the most convenient, but feel free to use whatever you have on hand. A mix of colors adds visual appeal!

Can I make this tart ahead of time?

Yes, you can! The tart can be assembled and stored in the refrigerator for up to 24 hours before serving. Just make sure to keep it covered to prevent the crust from drying out.

Is there a substitute for coconut oil in the crust?

Yes, you can use melted butter or another oil of your choice. Coconut oil adds a subtle sweetness, but butter will provide a richer flavor.

How do I store leftover tart?

Store leftover tart in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly over time, but it will still taste delicious.

What are the best grapes to use for this tart?

Vitis grapes add a bright and distinctive flavor, but you can successfully use any grapes you enjoy. I recommend red globe grapes for a sweeter flavor or concord grapes for a richer flavor.

Fruit tart

Name: Vitis Grape Tart with Almond Flour Crust
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Baked-Fruit
Ingredients: 1 1/2 cups Almond Flour; 1/4 cup Granulated Sweetener; 1/4 teaspoon Salt; 1/4 cup Melted Coconut Oil (or Butter); 1 teaspoon Vanilla Extract; 2 cups Vitis Grapes; 1/4 cup Grape Juice (or Apple Juice); 1 tablespoon Cornstarch (or Arrowroot Powder); 1 tablespoon Lemon Juice

vitis grape tart with almond flour crust

By:

GuideMyRecipe

Published:

18 Sept 2025

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It all started last autumn. I remember visiting a charming little vineyard nestled in the hills. The air was crisp, the leaves were turning golden, and the vines were laden with plump, juicy Vitis grapes. Taking a bite of those sun-ripened grapes sparked the idea for this tart—a celebration of simple, natural flavors. What does this remind you of?

Creating a dessert that not only tasted exquisite but also catered to gluten-free diets became my mission. Almond flour seemed like the perfect choice for the crust. It lends a subtle nutty flavor and a wonderfully tender texture that complements the sweetness of the grapes. The combination is truly magical; trust me, you'll savor every single bite. Now, let's dive into making this delightful tart!

Required Equipments

Mixing Bowl
Whisk
9-inch Tart Pan
Saucepan
Measuring Cups and Spoons
Oven

Vitis Grape Tart with Almond Flour Crust: Frequently Asked Questions

Vitis Grape Tart with Almond Flour Crust

Indulge in a delightful Vitis Grape Tart featuring a delicate almond flour crust, bursting with sweet and juicy grapes. This elegant dessert is both gluten-free and irresistibly delicious, making it perfect for any occasion.

⏳ Yield & Time

Yield: 8 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

🍽 Ingredients

1 1/2 cups Almond Flour
1/4 cup Granulated Sweetener
1/4 teaspoon Salt
1/4 cup Melted Coconut Oil (or Butter)
1 teaspoon Vanilla Extract
2 cups Vitis Grapes
1/4 cup Grape Juice (or Apple Juice)
1 tablespoon Cornstarch (or Arrowroot Powder)
1 tablespoon Lemon Juice

📖 Instructions

Preheat your oven to 350°F (175°C). This is crucial for even baking of the crust. Make sure your oven is properly calibrated; an oven thermometer can be your best friend.
Prepare the almond flour crust. In a medium bowl, whisk together 1 1/2 cups almond flour, 1/4 cup granulated sweetener (like stevia or erythritol for a sugar-free option), and 1/4 teaspoon salt. A little tip: sift the almond flour to prevent lumps. It makes a world of difference!
Add the wet ingredients. Pour in 1/4 cup melted coconut oil (or butter, if you prefer) and 1 teaspoon vanilla extract. Mix until the dough comes together. Don't overmix! You want a tender crust, not a tough one.
Press the dough into a tart pan. Use a 9-inch tart pan with a removable bottom. Press the almond flour mixture evenly into the bottom and up the sides of the pan. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Been there, done that – it's messy!
Bake the crust. Bake for 12-15 minutes, or until lightly golden brown. Keep a close eye on it; almond flour can burn quickly. Remove from the oven and let it cool completely. This step is super important. Don't skip it!
Prepare the grape filling. While the crust cools, wash and dry about 2 cups of Vitis grapes. You can use a mix of colors for a beautiful presentation. Slice any larger grapes in half.
Make the glaze. In a small saucepan, combine 1/4 cup grape juice (or apple juice), 1 tablespoon cornstarch (or arrowroot powder), and 1 tablespoon lemon juice. Whisk until smooth. Bring to a simmer over medium heat, stirring constantly, until the glaze thickens. This takes only a minute or two. Be patient; it will happen!
Arrange the grapes in the cooled crust. Create a decorative pattern with the grapes. Get creative! This is where your artistic flair can shine. Who says cooking can't be art?
Brush the glaze over the grapes. Gently brush the warm glaze over the grapes, ensuring they are nicely coated. This adds shine and extra sweetness.
Chill the tart. Refrigerate the tart for at least 30 minutes to allow the glaze to set and the flavors to meld together. Trust me, the wait is worth it. You can even chill it overnight for an even better flavor.
Slice and serve. Carefully remove the tart from the pan. Slice and serve chilled. Garnish with a sprig of mint, if desired. Enjoy every single bite!
Optional step: Sprinkle a touch of powdered sugar over the tart before serving for an extra touch of elegance. Because why not?

📝 Notes

For a richer flavor, toast the almond flour lightly before making the crust.
Feel free to experiment with different types of grapes.
If you don't have a tart pan, you can use a pie dish, but adjust the baking time accordingly.