Sesame Date Tart with Spiced Red Grape Compote
A smooth, caramel-rich date and tahini filling rests in a spiced almond-sesame crust, served alongside warm red grape compote scented with cinnamon, cardamom, and a hint of tang. Subtle, exotic, and deeply comforting.
Servings 8 One 8″ tart (serves 8)
Calories 290kcal
Ingredients
- Almond–Sesame Crust
- 1 cup almond flour
- ¼ cup toasted sesame seeds
- 2 tbsp coconut flour
- ¼ tsp cinnamon
- Pinch salt
- 3 tbsp melted butter or coconut oil
- 1 tbsp allulose or Swerve Granular
- Date–Tahini Filling
- 10 Medjool dates pitted
- 2 tbsp tahini
- ½ tsp cinnamon
- ⅛ tsp clove or cardamom optional
- Pinch salt
- ⅓ cup hot water
- Optional: 1 tsp lemon juice or rosewater
- Spiced Red Grape Compote
- 1½ cups seedless red grapes halved
- 1½ tbsp water
- ½ tsp cinnamon
- 2 pods green cardamom lightly crushed
- 1 tsp apple cider vinegar or lemon juice
- 2 tsp Swerve Brown maple allulose, or monkfruit syrup
- Optional: ¼ tsp vanilla or rosewater
- Pinch salt
Instructions
- Step 1: Make the Crust
- Preheat oven to 350°F (convection).
- Mix almond flour, sesame seeds, coconut flour, cinnamon, salt, and sweetener.
- Stir in melted butter/oil until crumbly.
- Press evenly into a tart pan (preferably with a removable base).
- Bake for 15–18 minutes, until light golden. Cool completely.
- Step 2: Prepare the Filling
- In a food processor, blend dates with hot water until smooth.
- Add tahini, cinnamon, clove/cardamom, salt, and lemon juice or rosewater. Blend again until silky.
- Spread into cooled crust and chill for at least 1 hour, or overnight for best texture.
- Step 3: Make the Grape Compote
- In a small saucepan, combine grapes, water, cinnamon, cardamom pods, vinegar, sweetener, and a pinch of salt.
- Bring to a simmer over medium heat and cook 10–15 minutes, stirring occasionally, until grapes begin to burst and the liquid reduces slightly.
- Optional: stir in vanilla or rosewater at the end.
- Remove cardamom pods before serving.
- Step 4: Serve
- Slice tart into elegant wedges.
- Spoon warm or room temp grape compote alongside or over the top.
- Garnish with toasted sesame, crushed pistachios, or edible petals if desired.
Notes
Nutrition (per slice + spoon of compote, est.)
- Calories: 290
- Fat: 18 g
-
Carbs: 22 g
- Fiber: 4 g
- Sugar Alcohols: 4 g
- Net Carbs: 14 g
- Protein: 4 g
For a lower-carb version, reduce the number of dates to 6–7 and increase tahini slightly. Swap grapes for blackberries or poached rhubarb (when in season).
🛡️ Consumer Safety Note
⚠️ Contains sesame, tree nuts, and natural sweeteners. Remove all whole cardamom pods before serving. Store tart chilled and consume within 3–4 days.
