Ingredients
Crust:
- 1/2 cup (2 ounces) raw walnut halves
- 1/3 cup (1.25 ounces / 35 grams) oat flour
- 1/3 cup (1.75 ounces / 50 grams) sweet white rice flour (Mochiko)
- 1/3 cup (1.5 ounces / 45 grams) sorghum flour
- 3 tablespoons (1 ounce / 30 grams) organic cane sugar
- 1 tablespoon rosemary needles
- 1/4 teaspoon fine sea salt
- 5 tablespoons (2.5 ounces / 70 grams) cold, unsalted butter, in 1/2″ dice
Filling:
- 1 cup (5 ounces / 140 grams) concord grapes, halved and seeded
- 3/4 cup (3 ounces / 85 grams) raw walnut halves
- 1/4 cup (1.5 ounces / 45 grams) sugar
- 1 tablespoon sweet white rice flour
- 1/4 teaspoon fine sea salt
- 3 tablespoons (1.5 ounces / 45 grams) unsalted butter
- 1 large egg
- 1 tablespoon coarse sugar
- 1/2 cup crème fraîche whipped with 1/2 cup heavy cream, for serving
Get Directions Here
https://ramekinwarrior.com/2020/08/27/thomcord-grape-and-walnut-frangipane-tart-with-buckwheat-crust/