PAUL GAYLER'S GOAT'S CHEESE TART WITH CANDIED FRUIT

This unusual tart recipe was given to me by Paul Gayler Chef de Cuisine of the Lanesborough Hotel in Knightsbridge and one of Great Britian's most outstanding and personable chef's. It also appears in his excellent book, A Passion For Cheese, (Kyle Cathie, £18.95) under the name of Tarte Pitou, (I have slightly adapted the quantities).
It tastes heavenly served slightly warm, and lightly dusted with icing sugar and additionally garnished with a selection of glac'e fruits and angelica shaped into tiny holly trees. If you only make one tart in your life make this one.

You will require, 1 round, loose bottomed fluted tin measuring 23cm (9in) x 4cm (11/2in) deep, lightly greased with butter.

• 4 free range eggs
• 175g (6oz) caster sugar
• 3 tbls double cream
• 225g (8oz) unsalted goat's cheese
• 4 tbls candied fruit, glace cherries, orange and lemon peel, finely chopped
• zest of 11/2 oranges
• 11/2 tbls pistachio nuts, skinned (see Cook's Tip), and chopped

For the pastry
• 175g (6oz) plain flour
• 100g (4oz) butter
• pinch of salt
• 50g (2oz) icing sugar, sifted
• finely grated zest of 1/4 lemon
• 1/2 egg beaten
• egg glaze

(1) Make the pastry. Sift the flour onto a working surface and make a well in the centre and into it place the butter, salt, sugar, lemon zest and egg. Holding the fingers of one hand together, lightly and quickly combine the ingredients in the well until the mixture is soft and blended. Gradually draw in the flour from around the edges and using the same fingertip movement combine the ingredients to form a crumb - like mixture. Gather together and lightly press the moist crumbs into a soft ball. Lightly knead the dough on a lightly floured surface until smooth. Leave wrapped in a plastic bag in the fridge to chill for 2 hours.

(2) Preheat the oven to 190C (350F) Gas Mark 5.
Roll out the chilled pastry and line the tin. Bake blind for 10-15 minutes minutes, then remove the paper and beans. Brush the edges of the pastry with egg glaze and return to the oven for a further 5 minutes.

(3) Meanwhile make the filling. Beat the eggs and sugar together followed by the cream and goat's cheese breaking down the lumps with a whisk or fork until fairly smooth, Finally mix in the candied fruit, orange zest and pistachios, until evenly distributed into the mixture. Spoon into the pastry shell and bake for 40 minutes until the top of the tart looks a rich golden brown. Serve warm or cold with a light dusting of icing sugar added to the surface of the tart before serving.

Cook's Tip to skin the pistachios. Put them on a baking tray in a fairly hot oven for 1-2 minutes then place them in a clean tea towel and rub gently to loosen the skins. leave to cool, then peel off the skins.