Ingredients

• 150g/5½oz plain flour
• 2 tbsp icing sugar
• 75g/2½oz cold unsalted butter
• cut into roughly 1cm/½in cubes
• 1 free-range egg yolk
• ½ tsp lemon juice
• 50g/1¾oz caster sugar
• 225g/8oz curd cheese
• 2 free-range eggs
• 2 free-range egg yolks
• 1 lemon
• zest only
• 1 tsp rosewater
• 25g/1oz unsalted butter
• melted
• 50g/1¾oz currants
• ½ tsp freshly grated nutmeg

Directions

• For the pastry
• mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture looks like fine breadcrumbs. Alternatively
• do this in a food processor or a mixer and then transfer to a bowl.
• Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife
• work the liquid into the flour to bring the pastry together. If it seems too dry
• add a splash more water. When the dough begins to stick together
• use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Roll out the pastry on a lightly floured surface to about a 3mm thickness (about the thickness of a pound coin) and use it to line the tart tin
• leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later.
• Line the pastry case with baking parchment or foil
• then fill with baking beans
• or uncooked rice or lentils. Bake blind for 15 minutes
• then remove the parchment and baking beans and return the pastry to the oven for about eight minutes or until the pastry looks dry and faintly coloured.
• Use a small
• sharp knife to trim away the excess pastry from the edge. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary.
• Turn the oven down to 180C/350F/Gas 4.
• To make the filling
• beat the sugar and curd cheese together until smooth
• then beat in the eggs and egg yolks
• lemon zest
• rosewater and melted butter. Stir in the currants.
• Pour the filling into the pastry case and grate a little nutmeg over the surface. Bake for about 20 minutes
• until the filling is just set. Leave to cool completely in the tin before slicing.