• 10servings
  • 40minutes
  • 265calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B9, B12, H, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. Crumb Crust

  2. 1 package(s) (8-ounce) light cream cheese (Neufchâtel)

  3. 1/4 cup(s) reduced-fat sour cream

  4. 2 tablespoon(s) light brown sugar

  5. 4 tablespoon(s) finely slivered or chopped crystallized ginger

  6. 2 cup(s) seedless green and red grapes , each cut in half 2 tablespoon(s) apple jelly , melted

Instructions Jump to Ingredients ↑

  1. Prepare and bake our Crumb Crust as recipe directs for 9-inch tart pan with removable bottom using gingersnap cookies; cool.

  2. In medium bowl, with spoon or fork, mix cream cheese, sour cream, sugar, and 3 tablespoons crystallized ginger until evenly blended. Spoon filling into cooled crust; spread evenly.

  3. Place enough grape halves, cut side down, on top of filling to make a single layer. Scatter remaining grape halves over pie.

  4. With pastry brush, carefully brush warm apple jelly over grapes and sprinkle with remaining 1 tablespoon slivered crystallized ginger. If not serving right away, cover and refrigerate up to 1 day. Let tart stand at room temperature 15 minutes before serving.


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