Preparation

1. Cut in half grapes and sort in order of size if necessary.

Pâte Sablée

1. In a large mixing bowl, cream together the butter and powdered sugar until well combined.
2.  Mix in the egg yolk and water until fully combined. 
3. Stir in flour and salt until incorporated.
4. Turn the dough out onto a floured work surface, knead until the dough smooth. Cover with plastic wrap and leave in the fridge for at least one hour.

Almond Cream

1. In a large bowl, add the softened butter and the powder sugar, and cream together for about 2-3 minutes.
2. Add the almond flour and mix to combine.
3. Add the egg yolk, and beat until all is mixed.

Mascarpone Cream

1. In a medium bowl, whisk together mascarpone, cream, and sugar with an electric mixer on high speed until it just holds stiff peaks.
2. Put the cream in a piping bag and set aside.

Assembly

1. Preheat the oven to 350°F (175°C) .
2. Cut two baking paper on your bench longer than the size of the circle of pastry. Put your dough in the middle of the first sheet, place the second on top and with a rolling pin. Roll out the dough to a thickness of 2-3mm.
3. Place and gently shape the pastry following the mold edges. Remove any pastry excess with the tip of a knife or rolling pin.
4. Push the dough on the side with your finger until it comes out slightly of the edge. Using a tart tweezer, decorate the tart edges.
5. Once placed in the freezer for 10 minutes.
6. Cover the bottom of the pastry shell with the almond cream and bake for 40 mins.
7. When the tart has cooled completely, squeeze out the mascarpone cream evenly throughout.
8. There are a few tips for decorating the tart with grapes：
9. -The part where the bunch of grapes was attached to the branch is below
10. -Arrange the grapes in order from large to small, starting from the outside
11. -Arrange the grapes on top of each other