• Heat oven to 400°F. Gently fit piecrust into bottom and up sides of 11-inch tart pan with removable bottom. Fold top edge over 1/4 inch toward the inside of the tart, pressing the dough against the side to seal. Prick the bottom of the crust all over with a fork. Place the tart pan on a baking sheet.

  • Bake in 400°F oven for 12 minutes or until golden. Remove tart pan to wire rack to cool.

  • Beat together the cream cheese, sugar, orange rind and liqueur in a small bowl until smooth. Spread evenly in prepared crust.

  • Rinse and dry the grapes. Arrange the grapes in the crust, placing the large grapes toward the outer edges of the tart

  • Heat the jelly in a small saucepan over low heat until melted. Brush over tart. Refrigerate until the jelly is set, and then serve.

Nutrition Facts

352 calories; 18 g total fat; 31 mg cholesterol; 194 mg sodium. 46 g carbohydrates; 4 g protein;