• 1 cup Dierbergs flour
• ½ cup polenta corn grits (Bob’s Red Mill) or yellow cornmeal
• 1½ teaspoons baking powder
• 1 tablespoon grated orange peel
• ½ teaspoon coarse salt
• ½ cup Dierbergs olive oil
• ⅓ cup buttermilk
• 2 tablespoons honey
• ½ teaspoon vanilla extract
• ⅔ cup Dierbergs sugar
• 2 large Dierbergs eggs
• 2 cups medium seedless grapes (divided)
• ¼ cup sliced almonds
• 2 tablespoons coarse sugar (divided)

In medium bowl, whisk together flour, polenta, baking powder, orange peel, and salt; set aside.

 

In 2-cup glass measure, whisk together olive oil, buttermilk, honey, and vanilla until well mixed; set aside.

 

In large mixer bowl, beat sugar and eggs on medium-high speed until light and fluffy, about 5 minutes. With mixer at low speed, slowly add buttermilk mixture; beat until just combined. Beat in flour mixture ½ cup at a time until well mixed. Stir in half of the grapes.

 

Pour mixture into 10-inch tart pan with removable bottom that has been coated with no-stick cooking spray. Sprinkle almonds and the 1 tablespoon of the coarse sugar over top.

 

For ease of moving tart, place tart pan on baking sheet. Bake in 325°F. oven 15 minutes.

 

Sprinkle remaining grapes over top; bake until wooden pick inserted in center comes out clean, about 20 to 25 minutes.

 

Cool completely in pan on wire rack. Remove ring from pan; cut tart into wedges. If desired, sprinkle remaining 1 tablespoon coarse sugar over top before serving.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 247
Cholesterol: 31 mg
Fat: 11 g
Sodium: 165 mg
Carbohydrates: 34 g
Protein: 4 g
Fiber:
Saturated Fat: 2 g