This is a very simple recipe which breaks all the rules about having a chilled work surface and cool hands to make pastry, and was given to me by
Melt the butter gently in a saucepan. Add the sugar and let it melt and amalgamate but not cook. Remove from the heat, and stir in the lemon zest, then begin to work in the flour. The mixture will eventually become a stiff dough. Press it with your fingers or the back of a wooden spoon into a buttered baking dish, flan tin or
When the base is cool and you are almost ready to serve the tart, spread the yoghurt or cream on the pastry and cover with the grapes. This is delicious served with a glass of chilled sweet muscat wine.
© 1995 Frances Bissell. All rights reserved.