Grape Tartlets made with sweet pastry and covered with an apricot glaze are a delicious tea-time treat or could be served with cream’ as a dinner party dessert.
4 oz. flour
1 teaspoon salt
2 ½ oz. butter, cut into small pieces
1 tablespoon castor sugar
2 tablespoons water
3 tablespoons Apricot Glaze, hot
12 oz. grapes, washed, halved and seeded
Sift the flour and salt into a large mixing bowl. Add the butter and, with your fingertips, rub it into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar.
1 tablespoon of the water and knead the dough until it is smooth. Add the remaining water if the dough is too dry. Form the dough into a ball. Wrap the dough in greaseproof or waxed paper and put it in the refrigerator to chill for
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 180°C).
On a lightly floured surface, roll out the dough into an oblong about
½ inch thick. Lift the dough on the rolling pin and lay it over six tartlet tins. Ease the dough very gently down into the tins with your fingers. Cut away the excess dough and discard it.
Place the tins on a baking sheet and put it in the refrigerator to chill for 10 minutes.
Line the tartlets with greaseproof or waxed paper and fill with dried beans or rice. Place the tartlets in the oven and bake blind for 6 minutes. Remove the paper and beans and bake the tartlets for a further 4 minutes or until the pastry is lightly browned.
Remove the baking sheet from the oven and carefully ease the pastry shells from the tins.
Using a pastry brush, paint the tartlets ‘with the hot apricot glaze. Arrange the grapes in the tartlets and brush the remaining glaze over them. The tartlets are now ready to serve.