In lieu of other interesting things to talk about (of which I have none, as usual) I’m so glad I finished up this year without any horrendous failures! Still, I found it rather difficult, which is unfortunate since I hear next year will be worse!
So now I’ll be starting a new summer job-thing-y though and I’m always nervous about these before they start. I don’t really know what to anticipate other than that I’ll make quite a few mistakes, and that only makes me more worried. I think I should probably do some additional research before I start…though I’d really rather do some more baking in the time I have…
I first had roasted grapes when my sister prepared them; she served them with a soft, unripened cheese. Since then I’ve been wanting to use them in a sweet context.
(I have a one-track mind.)
I decided that I finally ought to after seeing some lovely roasted grape tarts from La Petit Chef, with tomatoes!, and Food Eat Love, with olives!, of the more savoury persuasion. (And I hope you’re not all tired of grape tarts yet!)
I’m on a bit of a tart run lately. But it’s also nice to actually make some tarts with the tart pans as mostly I’ve only been making financiers and more financiers and an occasional sponge cake.
The pastry shrunk quite a bit; but I was not that dismayed as I didn’t really want too much volume in the first place.
Speaking of which, blind baking really dries out the rice! I used to just put it back into the canister but then I eventually realized why sometimes some of the rice was harder than other grains after being cooked…
The grapes are roasted with a bit of olive oil and salt until soft.
The roasted grapes develop a concentrated sweetness, a bit reminiscent of cooked tomato; they’re best still warm or room temperature on the tarts. It is very, very different.
I’m really curious what roasted green grapes would be like–and just how sweet they would be after roasted. We also have some muscat grapes at the moment that might be interesting to try something with–but I also really love how floral the muscat grapes are, and so depending on whether that comes out after being roasted, maybe it’s a bit too cruel to roast them!
I’ve grown fond of brushing the pastry shells with a bit egg midway through baking. This time around it wasn’t needed to strengthen the shell, but I like the shine and crust that forms.
Normally I wouldn’t use yoghurt and whipped cream in this proportion with more acidic fruits like grapes as overall it would be too acidic.
This however was perfect; it’s good to have the yogurt against the richness of the cream. From the olive oil, even the roasted grapes taste rich, and the grapes are so sweet that the acidity is necessary.
A quick note on grape arrangements: I thought it looked very nice to have small, intact, clumps of grapes on the tart. And it does; it provides some nice height that otherwise the tarts would lack (and also makes for a side photo that is a little bit interesting), but it’s really no good for eating. The grapes become quite a bit more difficult to pull off the stem after being roasted, so instead it’s much better to arrange some emancipated grapes.
It is, however, a deceptively heavy dessert. The pastry is rich, the cream is rich, and the grapes themselves are also rich. Using the yoghurt helped, but it’s still not very refreshing. Then again, I suppose I wasn’t expecting something too refreshing for roasted fruit.
But as it’s so heavy, one tart is quite a large serving! I would consider sharing with someone (and just pile on grapes!)
This tart dough made me very happy–the chestnut flour was a bit sweet and nutty and the pastry was flaky and crisp. It did, however, shrink quite a bit. As opposed to a shortbread crust, it does have more gluten, so I think next time if I wanted a full tart, I would stretch the dough over the edges of the tart pan, bake, and then trim the overlying edges.
This, however, was alright since not very much cream was wanted in the first place.
And happy Fiesta Friday! Hosted by Angie, the Novice Gardener, and cohosted by Anna of Anna International. I’m still making tarts so I guess I’ll bring some more!
I love your yogurt chantilly idea! I’d be sweetening it with a few drops of liquid stevia though, as I really don’t like adding sugar if I can get away with it. Stevia works really well with yogurt etc
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I’ve never worked with stevia before! Hmm, using other sweeteners (ie not so much refined sugar!) is something I should pay more attention to. Honey and maple syrup do have very distinctive tastes so I can see stevia as being a very good sugar alternative!
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Plus, there are no calories in Stevia, but honey and maple syrup have the same number of calories spoon for spoon as ordinary sugar. I do use them, though, in small amounts, if I want their distinctive flavors :).
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Ahh, I see! Thanks for the rundown 🙂
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They look really really yum!
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Thank you! The colour of roasted grapes is very pretty, and they get quite shiny 🙂
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I love roasted grapes! They go so well with cream cheese. Or probably any cheese. I put them on toasted baguette slices for a quick appetizer or toss them with my sausages. So yum! Haven’t tried them on tarts or with chantilly yogurt! You are just so creative! 😃
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Oh, they sound so good with sausages…I can see the grapes being such a nice pairing for something meaty 🙂 Yum! The yoghurt chantilly was interesting to try; it was essentially the same concept as cream cheese–something rich and with a bit of acidity.
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Do you know, I have never had roasted grapes!? This is a travesty, and one I need to fix, pronto! These little tarts are so lovely, I am very envious of your mini tart tins, I have been wanting some of these forever! They make such cute desserts. I love your progress photo of filling the tarts too, that is really clever, and helpful for people re-creating your recipe. Thanks so much for sharing with us at Fiesta Friday! 🙂
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I’ve been seeing so many great roasted grape recipes around–they seem really versatile, in both savoury and sweet ways! I wasn’t sure at first, but I’ve been using the small tart pans so often, so I think they’ve been a good investment. 🙂 And thank you! Progress photos do mean that I go a bit overboard with photo taking…because there are so many steps I could photograph!
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This is SO gorgeous….. Wow. Such a beautiful afternoon tea pastry. I really need to remember to bake this one day. ❤
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Thank you!! It’s pretty standard as far as things go; tart shell + cream + fruit 🙂
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Oh wow! even so, you pulled it off super elegantly. 🙂
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Haha, thanks!! I’ve really started blushing now 🙂
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These tarts are lovely and different! Nice to see the chestnut flour again in the pastry too! 🙂
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Thank you! Ack I’ve come to really like the taste of chestnut flour so even when it isn’t supposed to be a major flavour, I’ve started throwing a bit in 🙂
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Good idea! I feel a bit like that about spelt! 🙂
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Haha! 😀
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I roast pretty much everything (it’s out of hand!!) but I’ve NEVER roasted grapes!! Looks lovely- I do have a bit of a soft spot for tarts too 🙂 Nice!
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I know! Roasting is convenient and it’s rare when it doesn’t make something taste better…when I don’t know what to do with a vegetable I usually end up roasting it 🙂 Roasted grapes were fun so I should try that with some other fruit as well! Thanks!
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My husband is skeptical about roasting grapes… I told him about your lovely tart!! 🙂
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Haha! I hope that changes his mind 😀
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I am loving the roasted grapes! The tarts is such a fantastic idea especially pairing up the yoghurt and grapes! I love making mini tarts! Pictures are beautiful as always…
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Thank you! I’ve gotten very fond of mini tarts as well–they’re a fun size! I do have to watch the lighting though when I take photos…sometimes I leave it to a bit late 🙂
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I’ve never had roasted grapes before, I’m very intrigued! They look especially yummy on this tart!!
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Thank you! The roasted grapes are quite nice; they get very sweet and lose a bit of the acidity.
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Roasting grapes is a great idea! This tart is the super attractive!
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Thank you! Unfortunately I liked how it looked best when the grapes were still on the stem, but that made it quite difficult to eat 🙂
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I love mini tarts and I have never used grapes – sounds and looks like a great recipe 🙂
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Thank you! I think roasting the grapes makes them quite a bit more suitable for the tart and palatable with the yoghurt chantilly 🙂 they become a bit sweeter and soft!
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Wow! These tarts look incredibly beautiful. 🙂
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Thank you! I liked the height I could get when I used the clumps of grapes 🙂
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What beautiful grape tarts! They look absolutely delicious 🙂
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Thank you 🙂 The roasted grapes were really quite fun!
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I’ve never roasted grapes before. What a fantastic idea!
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I kept on seeing roasted grapes around in various savoury forms (including a couple very beautiful savoury tarts!), but when I finally tried making them for myself it turned into a dessert 🙂 But I think they’re quite worthwhile trying as they’re so versatile, and will make any grapes, even sour ones, taste sweet and concentrated.
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Chesnut flour isn’t sold here, I’ve never seen… Does it have any nice flavour?
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I really like the flavour of chestnut flour…it’s subtle but it also comes out very clearly! I’ve only ever seen it at one store; I’m not sure how common it is, but if you do see it, it’s really quite nice!
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