honey, grape & cinnamon tartlets

Makes 16

Preparation time 25 minutes, plus cooling

Cooking time 10 minutes

100 g (3½ oz) seedless red grapes, peeled and halved

100 g (3½ oz) seedless white grapes, peeled and halved

3 tablespoons dessert wine or grape juice

25 g (1 oz) unsalted butter, melted

½ teaspoon ground cinnamon

3 sheets of filo pastry

flour, for dusting

100 ml (3½ fl oz) double cream

100 ml (3½ fl oz) Greek yogurt

2 tablespoons clear honey, plus extra to drizzle

Place 16 mini silicone muffin cases on a baking sheet.

Put the grapes in a bowl with the wine or grape juice. Mix the melted butter with the cinnamon.

Unfold the pastry sheets on a lightly floured surface, then put one in front of you (covering the others with clingfilm). Cut into 6.5 cm (2¾ inch) squares. Brush the squares lightly with the spiced butter. Cut out more squares from the other 2 sheets and position over the first, adjusting the positions so the points are evenly staggered. Press into the cases and brush with a little more butter.

Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 10 minutes until golden. Transfer to a wire rack to cool.

Beat the cream with the yogurt and honey until just holding its shape. Drain the grapes over the cream so you can beat the juice into the cream. Spoon the cream mixture into the pastry cases and pile the grapes on top. Serve drizzled with extra honey.

For blueberry & cream cheese tartlets, make the filo cases as above, omitting the cinnamon from the butter. Beat 250 g (8 oz) cream cheese in a bowl with 1 teaspoon vanilla bean paste and 2 tablespoons sifted icing sugar until smooth. Spoon into the cases and top with blueberry conserve. Serve lightly dusted with icing sugar.