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Alsace tart

Prepare
30 mins to 1 hour
Cook
1 to 2 hours
Serve
Serves 8–10

This sweet tart is packed with a sweet soft cheese filling and served with boozy kirsch raisins.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the pastry

For the filling

To serve

Method

  1. 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.

  2. 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.

  3. 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.

  4. Reduce the oven temperature to 170C/150C Fan/Gas 3.

  5. 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.

  6. Whisk the egg whites to stiff peaks and fold through the mixture. Tip into the tart tin.

  7. 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.

  8. Warm the raisins and kirsch in a small saucepan but do not boil. Leave to steep for at least an hour.

  9. Serve the tart in slices with the soaked raisins over the top.