Grape and Ginger Tart

Grape and Ginger Tart

3

1½ cup fine gingersnap cookie crumbs

2 tablespoons sugar

5 tablespoons butter

1 package (8-ounce) cream cheese

¼ cups sour cream

1/2 teaspoon of cinnamon

2 tablespoons light brown sugar

4 tablespoons finely slivered or chopped crystallized ginger

2 cups seedless green and red grapes, each cut in half

2 tablespoons apple jelly, melted

1. Preheat oven to 375°F.

2. In a medium bowl, with a fork, stir crumbs and sugar with melted margarine or butter until evenly blended and moistened.

3. With hand, press mixture onto bottom and up the side of 9-inch pie plate or 9-inch tart pan with removable bottom.

4. Bake crust 8 to 10 minutes.

5. Cool on wire rack

6. In a medium bowl, with spoon or fork, mix cream cheese, sour cream, cinnamon, sugar, and 3 tablespoons crystallized ginger until evenly blended.

7. Spoon filling into cooled crust; spread evenly.

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

9. With a pastry brush, carefully brush warm apple jelly over grapes and sprinkle with remaining 1 tablespoon slivered crystallized ginger.

10. If not serving right away, cover and refrigerate up to 1 day.

11. Let tart stand at room temperature 15 minutes before serving.