Curd Tart with Fragrant Tea-Soaked Sultanas

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 100 g (4 oz) sultanas
  • 1 pot of Earl Grey or jasmine tea


Cover the sultanas with the hot tea while you get on with the rest of the tart. Line a greased and floured 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, dry the