Two Cups Flour

Oatmeal Tart Crust
2 Preheat oven to 350 F (180 C). Set out six mini tart pans with removable bottom.
3 In a medium bowl hand whisk together dry ingredients.
4 Stir in lightly beaten egg and butter. Mix until a wet dough paste has formed.
5 Divide crust dough between six small round tart pans.
6 Press dough across bottom and into sides of each pan.
7 Line each shell with parchment paper and fill with either pie weights, dry beans, or dried rice. Or prick bottom of crust a few times with fork.
8 Place tart pans on a flat cookie sheet and bake in the oven for 25-30 minutes until lighlty golden and fragrant.
9 Remove pan from oven. Lift parchment paper from shells. Place pans on a wire cooling rack.
10 Allow tart shells to completely cool before removing from pans.
Mascarpone Filling
13 Place room temperature ingredients into a bowl of stand mixer with paddle attachment or a mixing bowl using a hand mixer.
14 Whip until smooth. Cover bowl in plastic wrap and place in the fridge until ready to fill tart shells.
Rosemary Roasted Red Grapes
17 Preheat Oven to 375 F (190 C). 
18 Place grapes in a large bowl and toss with olive oil, rosemary, and sugar. Transfer to baking tray lined with parchment paper.  
19 Roast until just starting to collapse and split, around 15 minutes. Remove from oven and allow to cool completely.
20 Discard baked rosemary sprigs. 
Make Tart
23 Fill cooled tart shells with cold sweet mascarpone filling.
24 Spoon cooled roasted red grapes onto filling. Drizzle with additional olive oil if desired. Garnish with fresh rosemary.