- 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.
Serving Size: Per Serving
Cholesterol: 31 mg
Fat: 11 g
Sodium: 165 mg
Carbohydrates: 34 g
Protein: 4 g
Saturated Fat: 2 g