Sbrisolona (Italian Almond Tart) with Roasted Red Grapes and Champagne Sabayon
This dessert’s versatility makes it perfect for a dinner party. Sbrisolona, essentially a large crumbly cookie, pairs beautifully with Champagne and, like biscotti, is delicious when dipped in coffee.
Ingredients
Roasted Red Grapes
- 1-pound seedless red grapes, cut into 12 bunches
- 1 tablespoon grapeseed oil
- 1/2 teaspoon granulated sugar
- Pinch of kosher salt
Tart
- 7 tablespoons cold unsalted butter (3 1/2 ounces), cut into 1/2-inch pieces, plus more for greasing pan
- 3/4 cup raw almonds
- 1 large egg yolk
- 1 tablespoon finely grated orange zest (from 2 medium-size oranges)
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1 cup (about 4 1/4 ounces) plus 2 tablespoons all-purpose flour
- 6 tablespoons fine yellow cornmeal
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar
- 3 tablespoons light brown sugar
- Champagne Sabayon
Instructions
Make the roasted red grapes
- Preheat oven to 450°F. Toss together all ingredients on a parchment paper–lined rimmed baking sheet until well coated. Roast in preheated oven until grape skins are slightly blistered, 6 to 10 minutes. Remove from oven and lower the temperature to 350°F. Set grapes aside while you make the tart.
Make the tart
- Grease a 9-inch springform pan with butter, and set aside. Spread almonds evenly on a baking sheet, and bake until lightly toasted, 6 to 10 minutes. Transfer baking sheet to a wire rack; let almonds cool slightly, about 15 minutes. (Do not turn oven off.) Coarsely chop almonds and set aside.
- Whisk together egg yolk, orange zest, almond extract, and vanilla extract in a small bowl, and set aside. Whisk together flour, cornmeal, and salt in a medium bowl. Using a pastry blender, cut butter into flour mixture. (Alternatively, rub butter pieces and flour mixture between your fingers until texture resembles a coarse meal.) Stir granulated sugar, brown sugar, and chopped almonds into flour mixture. Using your hands, gently work egg yolk mixture into flour mixture until combined. (Dough should be crumbly.) Loosely pack dough crumbles into an even layer in prepared springform pan.
- Break the tart into large pieces. Pile on a platter with the Roasted Red Grapes and serve with the Champagne Sabayon.
- Bake at 350°F until tart is golden brown, 25 to 35 minutes. Transfer pan to a wire rack, and let tart cool completely, about 1 hour. Remove sides of springform pan, and release tart. Break tart into large pieces and arrange on a platter alongside reserved roasted red grapes. Serve with Champagne sabayon.
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