Lancashire fig tart

Sift the flour and salt into a bowl. Add the butter and rub in with your finger tips until the mixture resembles coarse breadcrumbs, alternatively you can do this in a food processor.

Add 1-2 tablespoons of cold water and using a butter knife bring the pastry together.

Roll out on a lightly floured surface to about 0.5cm thickness. Line a 23cm x 2.5cm loose bottomed flan tin, leaving any overhang, and chill in the fridge for 20 minutes. Meanwhile preheat the oven 190C (fan 170C, gas 5).

Prick the pastry base with a fork, line with baking parchment and fill with either rice or baking beans. Place on a baking sheet and bake blind for 20 minutes, removing the paper and rice or beans 5 minutes before the end. Using a sharp knife trim the excess pastry away using the edge of the flan tin as a guide.

Reduce the oven temperature to 180°C (fan 160°C, gas 4).

Meanwhile place the figs in a saucepan with 600ml water and rapidly boil for 5 minutes until the figs are tender.

Strain the figs, and it to one side. Return 300ml if the fig liquid to the saucepan and stir in the sugar and dissolve.

Mix a little of the fig liquid With the cornflour mix before adding into the saucepan with the raisins and mixed spice and simmer until thickened.

Remove from the heat and stir in the lemon juice and the cooked figs.

Fill the pastry case, spreading the mixture evenly in the tart case.

Bake in the oven for 30-35 minutes until bubbling.

Leave the pie to cool for 30 minutes before serving with lots of cream or crème fraiche.