Grape and Ginger Tart – a delicious recipe with Crust, light cream cheese, sour cream, light brown sugar, ginger, apple jelly. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
3
Spoon filling into cooled crust; spread evenly.
4
Place enough grape halves, cut side down, on top of filling to make a single layer.
5
Scatter remaining grape halves over pie.
6
With pastry brush, carefully brush warm apple jelly over grapes and sprinkle with remaining 1 tablespoon slivered crystallized ginger.
7
If not serving right away, cover and refrigerate up to 1 day.
8
Let tart stand at room temperature 15 minutes before serving.
319
kcal
Calories
20
g
Fat
34
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Crumb Crust, 1 package light cream cheese (Neufchatel), 1/4 c. reduced-fat sour cream, 2 tbsp. light brown sugar, and more.
Yes, Grape and Ginger Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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