Fresh Grape Tart

Prep time: 25 minutes
Cook time: 10 minutes plus cooling time and refrigerate for 1 hour
Serves 8


Juice glaze:

1 ½ cups of Juicy Juice® 100% juice, white grape flavor, divided

2 tablespoons of cornstarch

1⁄4 cup of sugar

2 tablespoons of light corn syrup


1 (9-inch) refrigerated pie crust

2 (8 oz) packages of cream cheese, softened

⅔ cup of powdered sugar

¾ cup of sour cream

2 to 3 teaspoons of chopped fresh mint (optional)

2 teaspoons of orange zest

2 to 2 ½ cups of seedless red or concord grapes, halved


For the glaze:

  1. In a small bowl whisk together ¾ cup of juice and cornstarch, stirring until dissolved.
  2. In a small saucepan, whisk together the remaining ¾ cup of juice and sugar. Place over high heat; bring to boil.
  3. Add cornstarch mixture; whisk to combine and reduce heat and cook until mixture thickens and turns clear, whisking constantly.
  4. Add corn syrup; cook and stir 1 minute. Remove from heat and let cool.

For the crust:

  1. Coat a 10 ½ inch tart pan with nonstick baking spray.
  2. On a lightly floured surface, roll out piecrust. Line pan with piecrust.
  3. Follow package directions for pre-heat and baking.
  4. Remove from oven; let set out to cool completely.

For the filling:

  1. In a large mixing bowl and using an electric hand mixer, beat together cream cheese and powdered sugar, then add sour cream and beat at low speed.
  2. Stir in mint (if desired) and orange zest.
  3. Spread filling evenly in baked crust. Top evenly with grapes, pressing grapes lightly into filling.
  4. Brush or spoon glaze as desired evenly on grapes.
  5. Refrigerate, uncovered, at least 1 hour before serving.