Ingredients for the Grape Jam Filling
2 cups red grapes, sliced in half
1 tablespoon honey
1 teaspoon lemon juice
Ingredients for the Crust
1 1/4 cups almond meal(or almond flour)
2 1/2 tablespoons butter, melted
1/2 teaspoon salt
Ingredients for the Almond Butter Filling
3/4 cup runny, crunchy almond butter(can substitute for creamy if you prefer)
2 tablespoons butter, room temperature(softened)
1 1/2 tablespoons honey
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Directions for Filling
Heat a sauce pan on medium-high heat and add all of the grape jam ingredients together, then stir to combine. Let cook for about 5 minutes. Once the grapes have started to soften, use a potato masher and mash the grapes to release their juices. There will be some texture left but make sure every grape has been smashed.
Once the mixture has come to a boil, turn the heat down to medium-low. Let it bubble away for 20-25 minutes, stirring every few minutes to prevent burning or sticking. Once the jam has thickened and coats the back of a spoon, remove from the heat and pour into a separate container to cool.
Directions for Crust
Preheat your oven to 350 degrees. In a bowl, toss together the almond meal and salt. Pour in the melted butter and gently mix until all of the almond meal has absorbed the butter. The best way to do this is with your hands. It will be a crumbly mixture, not like a dough.
Spray a standard 12ct muffin tin with oil or non- stick spray. Distribute the crust mixture evenly amongst 10 cups, about 1 tablespoon in each. With your fingers, press the crust firmly into the corners to flatten and form a tart shell shape. It will just come up the corners making a little lip. Poke the bottom of each one a couple times with a fork to prevent from bubbling when baking. Put in the oven for 5-6 minutes, until the edges are slightly browned, then remove and set aside to cool.
Directions for Almond Butter Filling
In a separate bowl, stir the almond butter, honey, and vanilla to combine. Add in softened, room temperature butter and incorporate into the almond butter mixture until completely combined.
Once tart shells have cooled, distribute the almond butter filling evenly between the the 10 tart shells, about a good spoonful per shell. It should spread out pretty well on its own but if not, use a knife to cover the tart shell evenly. Put in the fridge to set for 20-30 minutes until almond butter filling is firm to the touch.
Take the grape jam and evenly distribute on top of each tart, again, about one big spoonful on each. Use a butter knife to spread the jam over the entire tart all the way to the edges. Return the tarts to the fridge and let sit another 2 hours minimum before serving.
To remove tarts from the tin just gently run a butter knife around the edges of the tart to loosen from the side then use the knife to lift up from underneath and remove.
*Store in the refrigerator for up to 2 weeks.