Grape Molasses Tart with Almond Frangipane

Name: Grape Molasses Tart with Almond Frangipane
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 6 oz (170 g) unsalted butter, cold, cut into ½-inch cubes, cold, cut into ½-inch cubes; 1½ cups (180 g) all-purpose flour; ¼ tsp (1½ g) fine sea salt; 1 large egg yolk, room temperature, room temperature; 3 tbsp (45 ml) ice water, ice cold; 4 oz (113 g) unsalted butter, room temperature, room temperature; 1 cup (100 g) finely ground blanched almonds; 3 tbsp (60 ml) honey; ¼ cup (50 g) granulated sugar; 2 large eggs, room temperature, room temperature; ½ tsp (2½ ml) pure almond extract; ⅛ tsp (¾ g) fine sea salt; ¾ cup (180 ml) grape molasses; 1 large egg, for egg wash

From the MyKitchenBank Kitchen

A sophisticated tart that marries Middle Eastern and French pastry traditions. A buttery, crisp pâte brisée crust cradles a silky almond cream filling enriched with honey and topped with a glossy layer of tart-sweet grape molasses. The result is an elegant dessert with delicate almond flavor, deep fruity notes, and a beautiful mahogany glaze.

Prep: 35 min
Cook: 45 min
Wait: 2 hr 5 min
Total: 3 hr 25 min
Makes: 1 tart (8 slices)

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Ingredients

8 servings

For the Pâte Brisée Crust
6 oz (170 g) unsalted butter, cold, cut into ½-inch cubes, cold, cut into ½-inch cubes
1½ cups (180 g) all-purpose flour
¼ tsp (1.5 g) fine sea salt
1 large egg yolk, room temperature, room temperature
3 tbsp (45 ml) ice water, ice cold
For the Almond Frangipane Filling
4 oz (113 g) unsalted butter, room temperature, room temperature
1 cup (100 g) finely ground blanched almonds
3 tbsp (60 ml) honey
¼ cup (50 g) granulated sugar
2 large eggs, room temperature, room temperature
½ tsp (2.5 ml) pure almond extract
⅛ tsp (0.8 g) fine sea salt
For the Grape Molasses Glaze
¾ cup (180 ml) grape molasses
1 large egg, for egg wash

Equipment (8)

Food processor or mixing bowl
9-inch (23 cm) fluted tart pan with removable bottom
Rolling pin
Parchment paper
Baking beans or dried rice
Electric mixer or whisk
Rubber spatula
Wire cooling rack

Steps

Before you start

Remove butter and eggs from the fridge 1 hour ahead to bring to room temperature
Make sure your grape molasses is well-stirred (it settles during storage)
Preheat oven to 375°F (190°C) 15 minutes before baking the filled tart
Have all ingredients measured and ready before you start the dough

1
Make the Pastry Dough
- In a food processor, combine 1.5 cups (180 g) all-purpose flour, ¼ tsp (1.5 g) salt, and the 6 oz (170 g) cold butter cubes.
- Pulse until the mixture resembles coarse breadcrumbs with pea-sized butter pieces visible throughout.
- Add 1 room-temperature egg yolk and 3 tbsp (45 ml) ice water.
- Pulse gently just until the dough comes together in shaggy clumps—do not overmix or it will be tough.
- Turn the dough onto a work surface, gather it gently, and flatten into a disk.
- Wrap in plastic and refrigerate for at least 30 minutes, or up to 8 hours.
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Ready when: Dough should hold together when pressed and feel cold
Tip: Keep butter cubes cold and your water ice-cold; warm ingredients make a tough, greasy crust. Do not overprocess.
2
Roll and Line the Tart Pan
- On a lightly floured surface, roll the chilled dough into a 10-inch (25 cm) circle, about ⅛ inch thick.
- Lift the dough gently (roll it onto the rolling pin to help) and drape it into a 9-inch (23 cm) fluted tart pan with a removable bottom.
- Press the dough into the corners and up the sides, letting the excess hang over the edge.
- Roll the rolling pin over the top to trim the excess dough flush with the rim.
- Prick the bottom all over with a fork.
- Place on a baking sheet and refrigerate for 15 minutes.
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Ready when: Dough is firm to the touch and sits evenly in the pan
Tip: Pricking the bottom prevents large air bubbles from puffing up during blind baking. A gentle hand when pressing into corners prevents cracking.
3
Blind Bake the CrustOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Line the chilled tart crust with parchment paper and fill with baking beans or dried rice.
- Bake for 12–14 minutes, until the crust looks pale but set on the sides.
- Remove the parchment and beans.
- If the crust bottom puffs up, gently press it back down with the bottom of a measuring cup.
- Return the crust to the oven for 3–4 minutes more, until the bottom is set and no longer shiny (it will look matte and just barely pale golden).
- Remove and set aside while you prepare the filling.
- Do not turn off the oven.
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Ready when: Sides are pale and firm, bottom is matte and set, not shiny
Tip: Blind baking prevents a soggy crust. Watch carefully in the last 3–4 minutes so the crust doesn't over-brown. The crust will finish cooking when the filling bakes.
4
Make the Almond Frangipane
- In a medium bowl or using an electric mixer, cream together 4 oz (113 g) room-temperature butter with ¼ cup (50 g) sugar until pale and fluffy, about 2–3 minutes.
- Add 3 tbsp (60 ml) honey and beat until fully incorporated.
- Add 2 room-temperature eggs one at a time, beating on medium speed for about 30 seconds after each addition until well combined.
- In a separate small bowl, whisk together 1 cup (100 g) finely ground blanched almonds, ½ tsp (2.5 ml) pure almond extract, and ⅛ tsp (0.75 g) salt.
- Fold the almond mixture into the butter mixture gently but thoroughly using a rubber spatula until no dry streaks of almond flour remain.
- The filling should be smooth, thick, and creamy.
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Ready when: Filling is uniform, pale, and shows no dry almond flour streaks
Tip: Room-temperature eggs and butter mix more evenly and incorporate air better, creating a lighter frangipane. Cold ingredients will not cream properly.
5
Fill and Egg Wash the Tart
- Spread the almond frangipane evenly into the blind-baked crust, smoothing the top with a spatula.
- In a small bowl, whisk the 1 remaining egg with 1 tbsp water.
- Lightly brush the exposed crust rim with the egg wash (this will give it a golden finish).
- Do not brush the filling itself, as this will prevent the grape molasses from adhering properly.
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Ready when: Filling is smooth and even, egg wash is applied only to the crust rim
Tip: Fill the tart as close to baking as possible to prevent the filling from drying out. A thin, even layer of almond cream will bake more evenly.
6
Bake the Filled TartOven 375°F / 190°C
- Place the filled tart (still on the baking sheet) into the preheated 375°F (190°C) oven and bake for 20–24 minutes.
- The filling should rise slightly and turn pale golden on top, and a toothpick inserted into the center should come out with just a few moist crumbs.
- The almond cream should jiggle very slightly at the very center when you gently shake the pan—it will continue to cook as it cools.
- The crust rim should turn deep golden.
- Remove from the oven and let cool for 10 minutes at room temperature before adding the grape molasses glaze.
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Ready when: Top is pale golden, crust rim is deep golden, filling just jiggles at center when shaken gently
Tip: Do not overbake; the filling will continue to firm up as it cools. A slight jiggle in the very center prevents a dry, dense tart.
7
Apply the Grape Molasses GlazeOven 375°F / 190°C
- While the tart is still slightly warm (about 10 minutes after coming from the oven), slowly pour the ¾ cup (180 ml) grape molasses onto the top of the frangipane, starting from the center and working outward in a slow spiral.
- Let it settle and spread naturally; use an offset spatula to gently coax it toward the edges if needed, but avoid disturbing the warm filling.
- The molasses should coat the entire top in a glossy, even layer.
- Return the tart to the 375°F (190°C) oven for 3–4 minutes, just until the molasses sets slightly and becomes less liquid-looking (it should look dark mahogany and slightly tacky, not wet).
- Remove and let cool completely on a wire rack at room temperature for at least 1 hour before serving.
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Ready when: Molasses is dark mahogany, glossy, and no longer wet or flowing; tart is cool to the touch
Tip: Pour the molasses while the tart is still warm so it flows evenly and adheres to the filling. Cool the tart completely before slicing, or the filling will be too soft and may tear.

Good to know

Tips

Make sure your grape molasses is well-stirred before measuring, as it settles during storage and can become very thick at the bottom.
For a showier presentation, scatter a few toasted almond slices or pomegranate seeds onto the still-warm molasses just before it fully sets.
This tart is best served slightly cool (not cold), about 30 minutes after cooling, when the frangipane is set but still tender and the crust is at its crispest.
If your kitchen is very warm and you're having trouble rolling the dough, refrigerate it for another 10 minutes before trying again.

Make ahead

The tart is best served within 1–2 hours of cooling, while the crust is still crisp. The pastry dough can be made up to 2 days ahead and frozen for up to 1 month. The blind-baked crust can be made 1 day ahead and kept in an airtight container at room temperature.

Storage & reheating

Room temperature: up to 2 days in an airtight container (the crust will soften slightly but remains edible). Refrigerator: up to 4 days, covered. Freezer: up to 1 month, frozen whole, then thawed at room temperature for 1 hour before serving (the crust will be slightly less crisp). Do not reheat; serve at room temperature or chilled.

Substitutions

finely ground blanched almonds → finely ground roasted hazelnuts or pistachios. Use the same weight and reduce the almond extract to ¼ tsp, or omit entirely for a pistachio version.
grape molasses → pomegranate molasses mixed with a little honey. Use ½ cup (120 ml) pomegranate molasses plus 2 tbsp (30 ml) honey. The flavor will be tarter and brighter.
honey → brown sugar or muscovado sugar. Use 3 tbsp (40 g) packed brown sugar. The filling will be slightly less moist but will still bake well.
unsalted butter, room temperature → olive oil. Use 3.5 oz (100 ml) fruity extra-virgin olive oil. Beat it with the sugar for 1 minute only; the filling will be less fluffy but rich and tender.