(Serves six)

This is based on a Yorkshire recipe and has been a family favourite since my childhood.

100g sultanas
Pot of freshly-brewed Earl Grey tea
250g rich shortcrust pastry
350g curd cheese
150ml single cream
100g golden caster sugar
1 or 2 tablespoons rosewater
Grated zest of a lemon
Freshly grated nutmeg
4 large eggs

Cover the sultanas with hot tea while you get on with the rest of the tart. Line a greased and floured 25 cm tart tin or quiche dish with the pastry. Prick the bottom, and bake blind for 10 to 12 minutes at 200˚C/400˚F, gas mark 6. Let the pastry cool, and lower the oven temperature to 180˚C/350˚F, gas mark 4. Beat the curds with the rest of the ingredients until smooth. Drain the sultanas and scatter in the bottom of the pastry case. Pour the curd mixture over them, and bake for about 45 to 50 minutes until set, when a skewer inserted into the middle of the filling will emerge clean. The surface should not brown but remain pale.