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.
- 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.
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.