Adult PB&J: Grape Tart with Walnut Crust

Peanut butter and jelly got a major makeover...and it looks damn good. I am a total grape lover and after experimenting (and actually winning a contest) with recipes for California Table Grapes crew, I've really started thinking about my typical ingredients in new ways. And more often than not, I also usually have a fun pan I am desperate to use... Which is exactly what happened here! While many tarts are usually crazy high in fat and refined grains, I felt like there had to be a way to use nuts to create a cohesive pie base. In this case, walnuts give an amazing aroma with a nice crumbly (dare I say, pie like) crust. The grape filling is really just that! I added lemon to bring it to the next level with a bit of sugar to sweeten. So who wants to bring on the healthier adult PBJ? 

Grape Tart with Walnut Crust 

/// Ingredients ///

for the crust:

• 1/2 C walnut pieces, lightly toasted 
• 1 C low fat graham cracker crumbs
• 1 egg white
• 1 T butter, melted
• 1 T canola oil 

/// Directions /// Chop toasted walnuts in food processor.Aadd cracker crumbs, mix. Whisk egg white until frothy. Add other ingredient and stir. Press into tart pan bake 325 F for 8 mins.

Grape Filling

• 2 pounds black grapes, removed from stems, rinsed
• 1 lemon, zested
• juice of 1/2 lemon
• 1/3 C sugar

/// Directions /// Add all to a pot with a lid. Fill with about 1/3 cup water. Put on stove at medium, covered. Stir occasionally. Remove from stove and pour into tart crust. Bake at 325 for an additional 10 minutes.