Muscat Grape Tart with Melted Butter Pastry

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 Sheila Clark, a gifted, inventive cook who lives in Kent. If you choose large, ripe grapes, then it is not too much of a chore to peel and deseed them.


  • 3 oz / 85 g butter
  • 2 oz / 60 g sugar
  • grated zest of ½ lemon
  • 6 oz / 170 g plain flour
  • 7 oz / 200 g thick Greek yoghurt or 6 tbsp whipped cream
  • 1 lb / 455 g peeled, deseeded muscat grapes


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 9 inch / 23 cm flan ring on a baking sheet. Prick all over, and bake in a preheated oven at 200°C / 400°F / Mark 6 for 12–15 minutes, moving it to a lower shelf in your oven if it shows signs of burning.

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.