Grape jelly tart

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.