This nearly-no-bake gluten-free tart is a stunning addition to any holiday table. The combination of biting grapefruit and fresh thyme complements the honey-sweetened mascarpone filling, while the toasted almonds tie into the easy almond flour crust. Not only is this tart beautiful to serve, it’s also a snap to make!
I love easy recipes. While I think it’s appropriate to go all-out for a birthday or other special occasion, there are times when you need to make a decadent dessert on the fly. Thankfully, this Grapefruit & Thyme Mascarpone Tart is a breeze to make as it’s basically a no-bake recipe! All you have to do is pop the crust into the oven for 25 minutes, toss the filling in, decorate, and voila! A stunning dessert fit for any special occasion or holiday table. Perfection.
I have to be honest with you all for a second. I’m not sure what I was thinking when the idea for this tart popped into my head. I sure wasn’t thinking about how much I struggled with pastry, and I ignored the fact that I had only just nailed whole wheat pastry. I should have given myself a break, but I was on a roll. I was cocky. I thought, “Hey! I know what would be good! A no-bake tart with grapefruit. Oh, and let’s make it gluten-free, because I haven’t tried one of those recipes in a while!” <– dummy.
I’m going to level with you here: I do not eat gluten-free. I do not suffer from celiac disease, so I don’t feel the need nor the desire to exile wheat from my diet. In fact, I like wheat. Wheat and I are tight. (My current pant size can attest to that!) I have eaten my share of gluten-free baking in the name of research, but they certainly aren’t my favourites. Oftentimes, they can be dry, bland, and simply blah. But while I’m certainly not an expert, I do love to experiment. I enjoy pushing my boundaries and creating recipes that a wider group of people can eat, love, and enjoy. That is why I was determined to make this particular tart gluten-free. Plus, almond flour is actually very delicious.
I call this a “nearly-no-bake” tart because you do have to bake the crust. I added an egg to the almond flour crust, because it helped to bind the crust together evenly and also added a touch of richness. I don’t recommend leaving the egg out as the crust will not come together properly without it. Sorry egg-free, friends! (Try these instead!)
As always, this recipe is all-natural. To the mascarpone we add a quarter cup of honey which lends the silky, creamy filling some sweetness and makes the cheese feel like a real dessert. Grapefruit segments add that important acidic component, and the thyme adds a punch of unique flavour that complements the grapefruit really well. This tart may be gluten-free, but it tastes just as decadent as any wheat-based tart.
I chose to make this a rectangular tart, because I think they look classy and the shape highlighted the grapefruit better. I did have to order my rectangular tart pan online as my city apparently hasn’t heard of them. The one I bought was this 13 x 4 x 1 inch pan by Fat Daddio’s that I purchased via Amazon. This pan is awesome! If you’re looking for professional gear on a budget look no further. The anodized aluminum used to make their pans is a game-changer as it helps to reflect heat instead of absorb it, which gives you an even bake. These pans are also much lighter — always a bonus. I highly recommend Fat Daddio’s if you’re in the market for a rectangular tart pan. After using this pan, I’m planning to stock up on more of their bakeware!
Have I mentioned this tart is easy? It came together in just over an hour — including cooling time! — so there was more time to drink wine. We all know wine is an integral part of the hosting process, and this tart is here to help you do just that. Plus, it’s a real stunner. While your guests are busy ooh-ing and ahh-ing over this beauty, you can pretend you slaved over it all day long. They’ll never know!
- 2 cups almond flour
- ¼ tsp salt
- 2 tbsp raw cane sugar
- 28g unsalted butter, melted and cooled
- 1 egg, beaten
- 250g mascarpone cheese
- 125g cream cheese
- 2 tsp pure vanilla extract
- ¼ cup honey
- 12 pink grapefruit segments (about 1 grapefruit)
- 2 sprigs fresh thyme, deflowered (about 1½ tablespoons)
- 2 tbsp flaked almonds, toasted
- To make the crust, preheat the oven to 350 F (180 C) and grease a 13 x 4 inch fluted tart pan with butter. In a medium bowl, whisk together the almond flour, salt, and sugar. Add the butter and egg and stir together with a fork until the mixture forms a ball of dough. Press the dough evenly into the prepared tart pan and prick the base with a fork. Bake the crust for 20--25 minutes, or until the crust is golden around the edges.* Remove the crust from the oven and set on a wire rack to cool completely, about 30 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone and cream cheese until combined, about 5 minutes. Add the vanilla and honey and whisk together well. Once the crust has fully cooled, pour the filling into the crust and spread evenly.
- Carefully place the grapefruit segments in a straight line down the centre of the filling, overlapping them slightly. Sprinkle the tart with the thyme leaves and toasted almonds and serve immediately.
This is not a sponsored post. I did not receive any compensation or product from Fat Daddio’s. All opinions expressed in this post are strictly my own. This post contains Amazon affiliate links.