Alsace tart recipe
 This sweet tart is packed with a sweet soft cheese filling and served with boozy kirsch raisins. 60g/2¼oz butter, at room temperature1 free-range egg yolk 30g/1oz icing sugar 90g/3¼oz plain flour 60g/2¼oz butter, at room temperature 1 free-range egg yolk 30g/1oz icing sugar 90g/3¼oz plain flour 160g/5¾oz caster sugar 1 vanilla pod, seeds removed and pod discard 3 free-range egg, yolks and whites seperated500g/1lb 2oz fromage frais100g/3½oz crème fraîche 160g/5¾oz caster sugar 1 vanilla pod, seeds removed and pod discard 3 free-range egg, yolks and whites seperated 500g/1lb 2oz fromage frais 100g/3½oz crème fraîche 100g/3½oz raisins 150ml/5fl oz kirsch eau de vie 100g/3½oz raisins 150ml/5fl oz kirsch eau de vie Method To make the pastry, blitz the butter, egg yolk and sugar together to a paste. Briefly blitz in the flour, then tip onto the work surface and gently bring together to form a dough. Roll the pastry out to the thickness of a pound coin and lay in the base of a 24cm/9½in springform round cake tin. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Wrap the base of the tart tin in a double layer of kitchen foil to make it watertight. Prick the base all over and bake for 15–20 minutes. Set aside to cool.Reduce the oven temperature to 170C/150C Fan/Gas 3. To make the filling, beat the sugar, vanilla and egg yolks together in a large bowl for a few minutes, followed by the fromage frais and crème fraîche. Whisk the egg whites to stiff peaks and fold through the mixture. Tip into the tart tin. Half-fill a roasting tin with boiling water to make a bain-marie. Place the tart tin inside and bake in the bain marie for 40–60 minutes until just set. Warm the raisins and kirsch in a small saucepan but do not boil. Leave to steep for at least an hour. Serve the tart in slices with the soaked raisins over the top. To make the pastry, blitz the butter, egg yolk and sugar together to a paste. Briefly blitz in the flour, then tip onto the work surface and gently bring together to form a dough. To make the pastry, blitz the butter, egg yolk and sugar together to a paste. Briefly blitz in the flour, then tip onto the work surface and gently bring together to form a dough. Roll the pastry out to the thickness of a pound coin and lay in the base of a 24cm/9½in springform round cake tin. Chill in the fridge for 30 minutes. Roll the pastry out to the thickness of a pound coin and lay in the base of a 24cm/9½in springform round cake tin. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Wrap the base of the tart tin in a double layer of kitchen foil to make it watertight. Prick the base all over and bake for 15–20 minutes. Set aside to cool. Preheat the oven to 200C/180C Fan/Gas 6. Wrap the base of the tart tin in a double layer of kitchen foil to make it watertight. Prick the base all over and bake for 15–20 minutes. Set aside to cool. Reduce the oven temperature to 170C/150C Fan/Gas 3. Reduce the oven temperature to 170C/150C Fan/Gas 3. To make the filling, beat the sugar, vanilla and egg yolks together in a large bowl for a few minutes, followed by the fromage frais and crème fraîche. To make the filling, beat the sugar, vanilla and egg yolks together in a large bowl for a few minutes, followed by the fromage frais and crème fraîche. Whisk the egg whites to stiff peaks and fold through the mixture. Tip into the tart tin. Whisk the egg whites to stiff peaks and fold through the mixture. Tip into the tart tin. Half-fill a roasting tin with boiling water to make a bain-marie. Place the tart tin inside and bake in the bain marie for 40–60 minutes until just set. Half-fill a roasting tin with boiling water to make a bain-marie. Place the tart tin inside and bake in the bain marie for 40–60 minutes until just set. Warm the raisins and kirsch in a small saucepan but do not boil. Leave to steep for at least an hour. Warm the raisins and kirsch in a small saucepan but do not boil. Leave to steep for at least an hour. Serve the tart in slices with the soaked raisins over the top. Serve the tart in slices with the soaked raisins over the top.