Instructions: To make the pate sucree sift the flour on to a work surface and make a well in the centre.

Dice the butter and put into the well with the sugar egg yolks and vanilla essence.

Using your fingertips work the ingredients in the well until they resemble scrambled eggs then work in the flour to form a smooth dough.

Wrap and chill until firm enough to roll out then use to line the tart moulds.

Chill for 15 minutes.

Meanwhile set the oven at Gas Mark 4 350 degrees F 180 degrees C.

Line the moulds with greaseproof paper and fill with baking beans.

Bake the tarts "blind" for 15 minutes then remove the paper and beans and bake for a further 5 minutes until golden and dry.

Leave to cool.

To make the filling put the sugar into a heavybased pan with 115 ml (4 fl oz) water the lemon and orange juice and salt.

Bring to the boil and add the raisins rum and walnuts.

Bring back to the boil.

Mix the cornflour to a paste with 2 tablespoons water and stir in.

Stir over gentle heat until the mixture thickens approx about 5 minutes.

Leave to cool then spoon into the tarts.

Serves 4

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