Short Sweet Pastry 2 Tbsp Chelsea Caster Sugar 100g butter (cold) 1 1/2 cups flour 1 egg yolk and 3 Tbsp iced water mixed together
Filing 1/2 cup Chelsea Dark Cane Sugar 3 Tbsp flour 1 tsp cinnamon 2 eggs 150g sour cream juice and grated rind of 1 small lemon 1 cup raisins or sultanas
Pastry Place sugar, butter and flour in a food processor and run machine until the mixture resembles breadcrumbs. Using the pulse button drizzle the egg yolk water mix a spoonful at a time down the feed tube until mixture starts to cling together in a ball around the blade. Don’t use too much liquid and don’t over mix or the pastry will be tough. Lightly knead on a floured surface and chill pastry for 10 - 15 minutes wrapped in plastic in the fridge. Roll out to line a 23 cm shallow pie or quiche dish. Preheat oven to 200°C (Purchased Sweet Short Pastry can be used)
Filling Mix the dark cane sugar, flour, and cinnamon in the food processor add eggs and sour cream, lemon juice and rind then just briefly mix in the raisins. (Don’t over process just dampen them) Pour into the unbaked pastry shell. Bake 10 minutes at 200 then turn oven down to 180°C and bake 15- 20 minutes more until the filling is set and the pastry crisp and golden.