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Grape jelly tart

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This delicious tart will amaze your guests - just ask them to guess the mystery ingredient.



For a 28cm tart (6-8 people):


  • 230g puff pastry
  • 200g grape jelly
  • 2 eggs (130g)
  • 400g runny crème fraîche
  • 1 tsp cornflour
  • 50g caster sugar
  • 1 flan tin ø28cm

Grape jelly tart















  1. Use ready bought pastry.  Take it out of the fridge.
  2. Pre-heat oven to 190°
  3. In a large bowl mix eggs and grape jelly together.
  4. In another bowl, blend the cornflour with a little crème fraîche, then add with the remaining cream and the sugar to the egg mixture.  Mix well.
  5. Roll out pastry on a sheet of baking parchment and place it, still in the paper, in the flan tin.  Pour in the filling and cook for 45mins.  
    The pastry will turn a pretty golden colour after 25 mins and you can then, depending on your oven, lower the temperature to 180°.
  6. Wait at least an hour before serving.





Variation:  flavour with 1 tsp ground cardamom, which provides a good complement to the flavour of the grapes.