Grape-Frangipane Crostata

Grape-Frangipane Crostata

Crostatas and galettes are everywhere in the summer, only to disappear when cool weather hits. Bring them back to your table with this simple-but-lovely grape harvest combination of sweet, dark grapes and almond nuttiness. This delicious tart and dessert option pairs really well with the chocolate and fruity flavours of the Diemersdal Private Collection or the tropical fruit flavours of the Diemersdal Grüner Veltliner.


Serves 10 to 12



  • ½ cup blanched almonds
  • 2¼ cups unbleached all-purpose flour
  • 1 Tbsp granulated sugar
  • ½ tsp kosher salt
  • 60g frozen or very cold almond paste
  • 1 cup chilled unsalted butter, cut into cubes
  • 1⁄3 cup ice water

Grape-Frangipane Filling

  • 700g black or red grapes, small to medium size
  • 3 Tbsp granulated sugar
  • 1 Tbsp cornstarch
  • ¼ cup kosher salt
  • ½ tsp ground Vietnamese cinnamon
  • 1 Tbsp melted unsalted butter
  • 150g frozen or very cold almond paste
  • 1 egg yolk
  • 1 Tbsp water
  • 1 Tbsp raw brown sugar

Preparation – Crust

In a food processor, pulse almonds until finely ground and powdery. Add flour, sugar and salt; pulse to combine all ingredients. Grate almond paste into almond-flour mixture using largest holes on a box grater; pulse again to combine. Add chilled butter cubes and pulse until mixture forms pea-sized, slightly moist crumbs. With motor running, stream in ice water; pulse until dough begins to form. Remove from processor and form into a ball; press into a disc, wrap tightly in plastic wrap and chill for at least 2 hours until firm.


Preparation – Grape-Frangipane Filling 

Line a rimless baking sheet with parchment paper.

In a large bowl, add grapes, sugar, cornstarch, salt, cinnamon and melted butter and toss to combine; set aside.

Remove dough from refrigerator and roll out to ¼-inch thickness on generously floured surface, lifting and rotating as you work to ensure dough doesn’t stick to surface. Trim edges to a 12- to 13-inch round and transfer to prepared baking sheet; use excess dough to decorate crostata as you wish. Grate chilled almond paste evenly onto center of dough, working outwards, leaving a 2-inch border around edge. Press almond paste gently into dough. Pour grape mixture evenly on top of almond paste foundation, maintaining a 2-inch border. Fold dough over fruit, pressing folds together tightly so dough stays in place. Refrigerate for 30 minutes.

Preheat oven to 200°C. In a small bowl, whisk egg yolk and water; brush entire crust with egg wash, sealing any cracks as you go. Sprinkle with sugar and bake for 30 minutes; cover loosely with aluminum foil and continue to bake until crust is golden and filling is bubbling, 20 to 25 minutes longer. Remove to a wire rack and allow to cool completely.

Slice crostata into thin wedges and serve with fresh whipped cream or vanilla ice cream.


Recipe Adapted from: Feast