Tarts

Border tart

150g plain flour, sifted
50g ground almonds
125g unsatted butter, diced
20g caster sugar
1 large egg, lightly beaten
salt

Filling

95g unsalted butter, softened
95g dark muscovado sugar, sifted
2 large eggs, beaten
400g raisins
1 large lemon, grated zest
1 level tsp mixed spice

To make the pastry, place the flour, almonds, butter, sugar and a pinch of salt in a food processor and process briefly. Add the egg and process briefly again. Bring the mixture together with your hands, wrap in clingfilm and chill for 1 hour, Roll the pastry out to fit the tart tin, Prick the base all over, then chill again for at least 2 hours or overnight. Preheat the oven to 200 deg C, line the pastry case with foil and fill with baking beans, then place on a baking sheet and bake blind, one shelf above the centre of the oven, for 10 mins. Remove the foil and beans and continue to cook for 5 mins or until the pastry has begun to set.

Bemove from the oven and cool for at least 10 mins. Reduce the oven temperature to 190 deg C

For the filling, beat together the butter and sugar, then stir in the eggs, raisins, lemon zest and spice. Tip this mixture into the flan case and bake on the centre shelf of the oven for 30 mins, until set. you may need to loosely cover the tart with foil for the last 5 mins or so to prevent the raisins from burning. Cool and serve just warm with

Whisky and honey icecream
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