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

Name: Mint-and Orange-glazed Grape Tart with a Crisp Orange Crust
Yield: Serves 6
Ingredients: 100 g/4 oz butter; 225 g/8 oz orange jelly marmalade; 550-675 g/1¼-1½ lb seedless green grapes; good handful fresh mint leaves; 1 tablespoon lemon juice; 2 tablespoons icing sugar; 175 g/6 oz plain flour; finely grated rind and juice of 1 small orange; good pinch salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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.

Ingredients

550-675 g/1¼-1½ lb seedless green grapes
225 g/8

Dessert
Pastry
Vegetarian

Method

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