Mint-and Orange-glazed Grape Tart with a Crisp Orange Crust

A beautiful, shining end to a meal. Mint leaves go well with all sorts of fruit and the warm dough pastry for the crust is easy to make. Serve with crème fraîche or cream if liked.


  • 550-675 g/1¼-1½ lb seedless green grapes
  • 225 g/8 oz orange jelly marmalade
  • 1 tablespoon lemon juice
  • good handful fresh mint leaves

For the crust

  • 175 g/6 oz plain flour
  • 2 tablespoons icing sugar
  • good pinch salt
  • finely grated rind and juice of 1 small orange
  • 100 g/4 oz butter


To make the crust, sift the flour, icing sugar and salt into a bowl. Put the orange rind, juice and butter into a saucepan and heat gently until bubbling. Remove from the heat, leave to stand for a few minutes and then stir gradually into the flour mixture. Gather up the dough and press it into a fluted 24-25 cm/9½-10 in loose-based flan tin, spreading it evenly over the bottom and up the sides — the edge of the dough should come a little above that of the tin. Refrigerate for half an hour or more.

Preheat the oven to 200°C/400°F/gas mark 6. Put a piece of greaseproof paper on top of the dough and fill it with dried beans or rice. Bake blind on the centre shelf of the oven for 20-25 minutes, until cooked. Remove from the oven and lift off the paper and beans. Cool slightly, then put the flan tin on top of a jam jar or similar object and slip the loose sides of the tin down to expose the fluted crust. If you have a completely flat serving plate you can carefully ease the crust off the base with a spatula, but otherwise simply leave it on the base and put it on a serving plate.

When the crust is cool (don’t refrigerate it), and not more than 6 hours before serving, wash and dry the grapes and arrange them in the crust. Put the orange jelly in a pan with the lemon juice and melt gently, stirring, until lump free. Slice the mint leaves across into very thin strips and stir them into the melted glaze. Remove from the heat, leave for 3-5 minutes, then spoon over the grapes. Serve at room temperature.