Fresh Grape & Tomato Tart

French fruit tarts celebrate the season with elegant simplicity. This no-cook version crowns a crisp shell with honeyed mascarpone, halved grapes, and ripe cherry tomatoes, finished with fresh herbs and a pinch of flaky salt.

Serves 6 · 15 min prep

Estimate for one serving

• 240 cal
• 4g protein
• 28g carbs
• 13g fat

Every recipe here is free to read.

Ingredients

• 1 (9-inch) pre-baked sweet tart shell or graham crust
• 1 cup ripe late-season cherry tomatoes
• 1 1/2 cups seedless green and red grapes
• 8 oz mascarpone cheese
• 3 tbsp honey
• 1/4 cup torn fresh basil leaves
• 2 tbsp chopped fresh mint leaves
• 1 tsp lemon zest
• 1/8 tsp pinch flaky salt
• 1 tbsp balsamic glaze (optional drizzle)

Instructions

1. 1If using a store-bought shell, keep it chilled until ready to fill so the base stays crisp.
2. 2Halve the cherry tomatoes and grapes; pat them very dry with paper towels so the filling does not weep.
3. 3In a medium bowl beat the mascarpone with honey and lemon zest until smooth, fluffy, and lightly sweetened.
4. 4Spread the mascarpone cream evenly into the tart shell, creating a shallow well in the center for the fruit.
5. 5Arrange the halved grapes and tomatoes cut-side up in concentric circles or a casual mosaic over the cream.
6. 6Scatter torn basil and chopped mint generously across the top so the herbs perfume every bite.
7. 7Finish with a tiny pinch of flaky salt and, if using, a thin zigzag of balsamic glaze for sweet-tart contrast.
8. 8Chill the assembled tart uncovered for at least 25 minutes so the cream firms and the flavors marry.
9. 9Just before serving, add a few extra fresh herb leaves for color and aroma.
10. 10Slice with a sharp knife wiped clean between cuts; the tart is best the day it is made while the crust stays snappy.
11. 11Serve cold as a light, fruit-forward dessert that surprises with the sweet tomato note.