Serves8 to 10
- Active Time:30 min
- Start to Finish:4 hr
October 2005
For tart shell
-
12
(5- by 3-inch) graham crackers, coarsely crumbled
-
1
cup
salted roasted peanuts (2 1/2 oz)
-
1/8
teaspoon
ground allspice
-
1
stick (1/2 cup) unsalted butter, melted and cooled
For filling and topping
-
4
oz
cream cheese, softened
-
1/2
cup
smooth peanut butter
-
3
tablespoons
unsalted butter, softened
-
2
tablespoons
dark brown sugar
-
1
cup
chilled heavy cream
-
1/2
teaspoon
vanilla
-
1/2
cup
plus 1/3 cup Concord grape jam (9 1/2 oz)
-
2
cups
red and green seedless grapes, quartered lengthwise
Make tart shell:
-
Put oven rack in middle position and preheat oven to 350°F. Blend graham crackers, peanuts, and allspice in a food processor until nuts are coarsely ground. Transfer to a bowl, then add butter, stirring until crumbs are thoroughly moistened. Firmly press crumbs evenly over bottom and up sides of tart pan.
Make filling:
-
Beat together cream cheese, peanut butter, and butter in a bowl with an electric mixer at medium-high speed until fluffy, about 1 minute. Add brown sugar and beat until incorporated. Beat cream with vanilla in another bowl until it holds soft peaks, then fold into peanut butter mixture gently but thoroughly.
Assemble tart:
-
Spread 1/3 cup jam onto bottom of tart shell with offset spatula. Spread peanut butter mixture on top with cleaned offset spatula. Chill tart, loosely covered with plastic wrap, until firm, at least 3 hours.
-
Just before serving, stir grapes with remaining 1/2 cup jam with a rubber spatula until coated. Spoon over tart.
Cooks' note: Tart, without grape topping, can be chilled up to 12 hours. Top with coated grapes just before serving.