Grape and Ginger Tart

• Crumb Crust
• 1 package light cream cheese (Neufchatel)
• 1/4 c. reduced-fat sour cream
• 2 tbsp. light brown sugar
• 4 tbsp. finely slivered or chopped crystallized ginger
• 2 c. seedless green and red grapes
• 2 tbsp. apple jelly

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.

crust, light cream cheese, sour cream, light brown sugar, ginger, apple jelly

Taken from www.delish.com/recipefinder/grape-ginger-tart-2807 (may not work)