Roasted Grape, Mascarpone, and Pine Nut Custard Tart
Happy Autumn!
Although it doesn't quite feel like it here, I am so eager to get started on autumn recipes. Some of my favorite ingredients are at their prime this time of year: an abundance of apples, pears, mushrooms, and nuts that pair so wonderfully with spices and long peaceful nights of cooking. At its heart, cooking is made for the cooler seasons. For the long chilly nights and cozy days. For the preservation of everything at its peak freshness. And for the enjoyment of slow cooking, when life begins to pace itself.
Sometimes I feel like the heat and the smokey air drains my energy, like I'm waiting for just a day of cold weather to clear my lungs and my mind. There's a certain peace I find in autumn. When there's still color in the leaves and the world comes a little more alive. There's no sameness, and every day brings a little bit of change to the atmosphere.
I've spent most of this month grappling with transitional recipes while leaning more and more towards October ideas. The first idea I brought to life is this tart, which started from the nebulous idea of roasted grapes. Small champagne grapes tossed in a bit of ground cinnamon and clove, then roasted until soft and fragrant, served atop of a creamy mascarpone custard tart with a spiced pine nut crust. Warm spices and red fruit filled the house, and once I finished my photographs, I sat in the kitchen, plucking each grape from the vine, licking the cinnamon from my hands.
I've been asked a few times what they taste like, and all I can say is unlike anything I've tasted before. Warm, sweet, still fresh with juice, yet with a depth and complexity that I've never tasted in grapes. It may be a bit tedious to pick each grape from the stem after roasting, but I found the presentation to be too beautiful, and the process after somewhat therapeutic. Of course, you may choose to roast them off the stem for ease! The crust is soft, tender, and slightly crumbly, almost like a pine nut shortbread. And like all my desserts, the custard is not too sweet and flavored only with mascarpone, which makes the custard extra creamy.
Roasted Grape, Mascarpone, and Pine Nut Custard Tart
Small champagne grapes tossed in a bit of ground cinnamon and clove, then roasted until soft and fragrant, served atop of a creamy mascarpone custard tart with a spiced pine nut crust.
Ingredients
For the Roasted Grapes:
1 pound small grapes (champagne grapes), either on the vine or removed from the vine*
1/2 teaspoon ground cinnamon
1/8 scant teaspoon ground cloves
*For presentation purposes, I love roasting the grapes on the vine, but keep in mind you will need to pick the grapes from the stem before serving. If you prefer an easier method, remove the grapes from the stem before roasting!
For the Crust:
1 1/2 cups all-purpose flour
1/3 cup pine nuts
8 tablespoons (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 egg yolk
1/2 teaspoon ground cinnamon
pinch of salt
For the Custard:
8 ounces mascarpone
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sugar
4 egg yolks
1/2 teaspoon vanilla
Method
Preheat the oven to 400ºF
Line a baking sheet with parchment paper and arrange the grapes on top. Season each side with the cinnamon and clove. Roast for 20-25 minutes until the grapes are fragrant and soft, but not wrinkly. Let cool.
Lower the oven temperature to 375ºF.
In a food processor, mix together the flour, pine nuts, sugar and cinnamon. Pulse a few times until the pine nuts blend into a fine flour. Add the egg yolk and butter, mixing until the dough forms pea-sized crumbs. Press the tart dough directly into a 9-inch tart pan, preferably with a removable bottom, prick the dough all over with a fork and refrigerate for 30 minutes.
Bake for 15 minutes, then remove from oven and lower temperature to 325ºF.
Meanwhile, prepare the custard.
In a small saucepan over medium heat, combine the heavy cream and milk, whisking occasionally until warm, but not boiling. Place the egg yolks in a bowl and while whisking, slowly pour in the cream mixture. Return the the cream to the pan, heating over low heat for 5 minutes. Place the mascarpone in a bowl and repeat the same process as the egg yolks, slowly pouring in the custard while whisking.
Pour the custard into the baked tart shell and bake at 325ºF for 30-35 minutes. Let cool for at least 30 minutes before serving and top with roasted grapes.