1/4 cup pecans, lightly toasted at 350 for 5 minutes, cooled
1/4 cup brown sugar
1 cup flour
1/2 cup margarine cut into 1/2-inch slices
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 cup sherry
1 cup grape jelly
1/2 tsp. lemon juice
2 to 3 pounds small red seedless grapes, washed, dried and stems discarded
Crust: Grease a (10-inch) round, fluted tart pan, with a removable bottom.
In the bowl of a food processor, process together the pecans and brown sugar. Pulse until finely ground but not a paste. Add flour, margarine, cinnamon, ginger and salt. Pulse until combined with large clumps.
Turn mixture out onto a clean work surface. Knead for 2 minutes to form a dough. Press dough into tart pan, on bottom and up the sides. Chill for 30 minutes.
Preheat oven to 350°F. Locate oven rack to lower third of oven. Bake crust until golden brown, about 25 minutes. Cool completely on a wire rack. When cooled carefully remove sides of pan.
Filling: In a small saucepan over medium heat, combine sherry and jelly. Stir occasionally. Reduce to 1 cup, about 25 minutes. Remove from heat and stir in lemon juice. Reserve 2 tablespoons of glaze for drizzling over completed tart.
In a large bowl combine sherry mixture, minus 2 tbsp., with grapes until grapes are well coated. Pour coated grapes into prepared shell.
Before serving drizzle tart with reserved glaze.