Directions

1. For the crust, preheat oven according to package directions. Coat a 10½-inch tart pan with nonstick baking spray. On a lightly floured surface, roll out piecrust. Line pan with piecrust. Bake according to package directions. Remove from oven; let cool completely.
2. For the filling, in a large mixing bowl and using an electric hand mixer, beat together cream cheese and powdered sugar. Add sour cream; beat at low speed. Stir in mint (if desired) and orange zest.
3. Spread filling evenly in baked crust. Top evenly with grapes, pressing grapes lightly into filling. Set aside.
4. Place apple jelly in a small microwave-safe bowl. Microwave on HIGH 25 to 45 seconds or until jelly melts. Brush or spoon evenly on grapes. Refrigerate, uncovered, at least 1 hour before serving.