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.
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
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.
© 1997 Josceline Dimbleby. All rights reserved.