Grape and frangipane tart

This recipe was inspired by another beekeeper who has plied us with his enormous harvest of delicious grapes.  Between this, litres of juice, attempted drying  and an experimental  chutney, I hope we have done justice to his crop.

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1 sheet bought or home-made puff pastry.

3 eggs, beaten.

150g honey.

150g butter.

1 teaspoon almond extract.

150g ground almonds.

500g grapes, picked and washed.


Cover the base and sides of a loose-bottomed tart tin with the pastry, prick with a fork and tightly cover bottom and sides with a sheet of foil.

Cook in a preheated oven 180C, Gas 4 for about 14-15 minutes.

Remove the foil and brush the base and sides with some of the beaten egg.

Return to the oven for a further 3-5 minutes.

Rebrush the base with a little more egg while still hot.

Leave to cool.

Beat the honey, butter and almond extract together until light and fluffy.

Add the remaining beaten eggs a little at a time with some of the ground almonds, beating until fluffy.

Fold in the remaining ground almonds.

Place a layer of grapes on the base of the tart.

Cover with the frangipane filling.

Press any remaining grapes into the frangipane.

Cook for 30 minutes then cover with a piece of foil for a further 10 minutes.

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© 2024 - Penny Melville-Brown
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