From the Blog

Tasmanian Grape Tart

half pound short pastry
1 pound white grapes
2 big tblsp honey
2 big tblsp redcurrant jelly.

Line greased tart tin with pastry. Prick the base all over with a fork, cover with baking paper and then load on rice. Bake in a mod oven for about 15 mins until golden brown. Remove rice and allow pastry to cool.
Halve the grapes, remove pips. When pastry is cold fill with grapes. Melt the honey and the red currant jelly in a pot and blend well. Then spoon mix over grapes until there is enough to set them in position. Chill and serve with cream.