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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.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
chill time 1 hour
Total Time 1 hour 40 minutes
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.