Grape Tart with Dreamy Vanilla Mascarpone and Ricotta Cream
It doesn’t have to be perfect to be delicious.
Puff Pastry
285g very cold salted butter (about 1¼ cups)
120ml very cold water (½ cup)
¼ teaspoon salt (optional if using salted butter, but I still include it for balance)
250g all-purpose flour (2 cups)
Egg Wash
1 egg
1 tablespoon of water
Grape Filling
500 to 600 grams of seedless grapes, cut in half (I used seeded red grapes that I deseeded)
100 g of turbinado sugar (½ cup)
Day-Before Prep
I made the puff pastry dough a day ahead using the recipe from An Italian Kitchen. Letting it rest overnight gave the dough time to chill and relax—crucial for a flaky finish.
Start by adding the cubed, very cold butter to the flour in a large bowl. Using a pastry cutter, work the butter into the flour until the mixture resembles coarse cornmeal—small, sandy bits with no large chunks of butter remaining.
Begin adding the ice-cold water gradually. Start with ¼ cup (60 ml), then add more one tablespoon at a time, just until the dough begins to come together. You may not need the full ½ cup (120 ml). The goal is a crumbly, shaggy dough that just holds when pressed together.
Turn the dough out onto a floured surface and knead gently for about 5 minutes—just until it forms a cohesive ball. Avoid overworking it, and be mindful not to let the butter melt; cold butter is key to flaky layers.
Wrap the dough in plastic wrap or beeswax wrap and chill it in the refrigerator for at least 10 minutes. This short rest makes the dough easier to handle and keeps the butter firm.
Once chilled, unwrap the dough and generously flour your work surface and rolling pin. Roll the dough into a rectangle about 12 x 18 inches (30 x 45 cm). Then, fold the dough like a letter into thirds (a trifold), and fold it in half again so it forms a square.
Wrap the dough again and refrigerate for at least 2 hours, or up to 2 days. This final chill helps develop the layers and makes the dough easier to roll when you're ready to bake.
Day-of Assembly & Bake
On baking day, I rolled out the dough directly onto a parchment-lined aluminum sheet pan, brushed the crust with egg wash, and performed a 10-minute blind bake at 375°F (190°C). A blind bake involves pricking the surface of the rolled-out dough all over with a fork to prevent puffing, then covering it with parchment paper and filling it with pie weights or dried beans to keep the crust flat while it partially bakes. After that first bake, I arranged rows of halved red grapes on the tart shell.
I added 100 grams of turbinado sugar total—though how much you use is up to you. I sprinkled the first ¼ cup over the grapes immediately after blind baking. The remaining ¼ cup went on mid-bake, giving the grapes a caramelized finish.
The tart went back into the oven for 15–20 minutes at 375°F (190°C), until the grapes were plump and lightly blistered.
Vanilla Mascarpone Ricotta Cream
150g mascarpone
100g ricotta
100g heavy whipping cream
1 tablespoon sugar
Seeds from 1 vanilla pod
Whisk everything together in a bowl until smooth, airy, and lightly whipped. The cream should hold soft peaks and have a spoonable, cloud-like texture—perfect for topping the tart or serving alongside.
My baked grape tart— not perfect, but delicious! I’m finally investing in a tart pan. It’s about time!