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Ingredients

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Directions

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  • 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.

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

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

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

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  • 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;

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