Muscat Grape Tart with Melted Butter Pastry

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

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


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