30-Minute Roasted Grape Tart Recipe
Sometimes I crave a baked treat but simply don’t have the time to make it from scratch. That all changed when I discovered store-bought pastries — from puff pastry to shortcrust pastry — and honestly, it was a game-changer! With just a few minutes of prep and about half an hour of baking, you can have a fragrant, rustic roasted grape tart ready for the whole family. If you have store-bought pastry and some grapes lying around, this quick grape tart recipe is one you definitely need to try!
Table of Contents
I first tried this recipe on a weeknight when I realized I had too many fresh grapes in the fridge and a roll of shortcrust pastry I bought a few days ago. While it wasn’t my first time baking with store-bought dough, it was my first time pairing it with red grapes — instead of my usual apples or pineapple. The rest of the ingredients are minimal: a bit of sugar to balance the tartness of the grapes, a pinch of flour to absorb excess juice and prevent soggy crust, and some herbs like rosemary or mint for garnish. Personally, I prefer the aroma of mint, but rosemary also works beautifully with roasted grapes.
Ingredients
Here’s the full recipe using just 4 main ingredients:
- 1 roll store-bought puff pastry or shortcrust pastry
- 14–16 ounces (400–450 grams) red grapes
- 1/4 cup (50 grams) granulated sugar — adjustable to your taste
- Fresh or dried rosemary or mint, to garnish
How to make grape tart in 30 minutes
Let’s start! Believe me, everything is very simple:
- If you’re using frozen pastry, defrost it. If it’s refrigerated, just let it sit at room temperature for 5 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Lightly dust an 8–10 inch tart pan with flour, then gently lay the pastry over it, pressing it in so it covers the base and sides evenly. Chill the dough in the pan for about 5 minutes to help hold its shape during baking.
- Rinse the grapes with a little salt water. You can halve the grapes or leave them whole depending on your preference. Then, mix the grapes with the sugar — adjusting the amount based on how sweet your grapes are. I used just a bit of sugar because my grapes were quite sweet. Let the mixture sit for a few minutes until the sugar dissolves slightly.
- Pour the grapes into the tart shell and optionally sprinkle some chopped rosemary over the top. Bake for 30–40 minutes, or until the crust turns golden brown and the grape skins have darkened and softened.
- Remove the grape tart from the oven and garnish with rosemary or mint. Now you’re ready to enjoy it!
Important Tips
After a few times making this toasted grape tart, here are some important tips I learned to have a simple yet tasty homemade tart in a few minutes:
- Adjust the sweetness with sugar: Depending on the ripeness of your grapes, you might not need much sugar at all. Taste a few grapes before adding any — if they’re super sweet, you can either reduce or skip the sugar entirely.
- Balance tartness with lemon juice: If your grapes are too sweet and you want a touch more brightness, a small splash of lemon juice can add just the right amount of zing. Mix it into the grape and sugar mixture before baking.
- Manage excess liquid: Grapes release a lot of juice when baked. To avoid a soggy crust, consider discarding some of the syrupy liquid after mixing with sugar. A light dusting of flour at the bottom of the tart also helps absorb the juices during baking.
- Keep the crust cold before baking: Chilling the pastry after shaping helps it maintain a clean structure in the oven. Don’t worry if the dough doesn’t line the pan perfectly — rustic tarts are meant to look a little imperfect, and that’s part of their charm!
30-Minute Roasted Grape Tart
Ingredients
- 1 roll store-bought puff pastry or shortcrust pastry
- 400-500 g red grapes (16 ounces)
- 50 g granulated sugar (~1/4 cup)(adjustable to your taste)
- Fresh or dried rosemary or mint to garnish
Instructions
- If you’re using frozen pastry, defrost it. If it’s refrigerated, just let it sit at room temperature for 5 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Lightly dust an 8–10 inch tart pan with flour, then gently lay the pastry over it, pressing it in so it covers the base and sides evenly. Chill the dough in the pan for about 5 minutes to help hold its shape during baking.
- Rinse the grapes with a little salt water. You can halve the grapes or leave them whole depending on your preference. Then, mix the grapes with the sugar — adjusting the amount based on how sweet your grapes are. I used just a bit of sugar because my grapes were quite sweet. Let the mixture sit for a few minutes until the sugar dissolves slightly.
- Pour the grapes into the tart shell and optionally sprinkle some chopped rosemary over the top. Bake for 30–40 minutes, or until the crust turns golden brown and the grape skins have darkened and softened.
- Remove the grape tart from the oven and garnish with rosemary or mint. Now you’re ready to enjoy it!
Nutrition
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