Grape and Ginger Tart

Grape and Ginger Tart

      1½ cups gingersnap cookie crumbs

      2 tablespoons sugar

1 teaspoon of cinnamon

2 dashes black pepper

      5 tablespoons butter

      8-ounce cream cheese

      ¼ cups sour cream

      2 tablespoons dark brown sugar 

      4 tablespoons chopped crystallized ginger 

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

      2 tablespoons apricot jelly, melted

1. Preheat oven to 375°F.
2. In a medium bowl, with a fork, stir crumbs, sugar, cinnamon, and black pepper with melted butter until evenly blended and moistened.
3. With hand, press mixture onto bottom and the upside of a 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 a fork, mix cream cheese, sour cream, 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. 
9. Scatter remaining grape halves over pie.
10. With a pastry brush, carefully brush warm apricot jelly over grapes and sprinkle with remaining 1 tablespoon slivered crystallized ginger.
11. If not serving right away, cover and refrigerate up to 1 day.
12. Let tart stand at room temperature 15 minutes before serving.