Colorful grape cards with walnut

Roast the nuts in a dry hot skillet. Do not grind them completely.

Mix the nuts with the sugar and the flour. Cut the butter with 2 knives in the flour into crumbs and knead briefly into a crumbly dough.

Grease the cake molds or cover them with baking paper. Press the dough into the tartlets and put them in the fridge for 15 minutes.

Preheat the oven to 180 ° C and bake the dough in the molds for 20 minutes. Let it cool slightly and flip the bottoms out of the molds. This can also be done a day in advance, if stored in a cookie jar.

Heat the apricot jam without cooking. Add any port or sherry. Scoop the grapes through.

Divide the fruit, possibly a little stacked, over the tarts.

Beat the crème fraîche with the vanilla sugar and serve separately.