Harrogate Tart

Lightly grease a 23cm tart tin with butter or margarine. Place the flour and salt into a large bowl, then add the cold cubed butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.

Add in the vanilla and pour in just enough cold water to bring the mixture together into a smooth dough, about 2-3 tablespoons. Turn onto a lightly floured surface and knead gently. Wrap in cling film and chill in the fridge for 20 minutes.

Once chilled,  Roll out the pastry to fit the prepared tin, pressing it into the base and up the sides. Trim any excess. Pop back in the fridge while you make the filling.

In a mixing bowl, cream together the softened butter and caster sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and ground almonds. Fold through the currants and mixed spice until well combined.

Spread the mixture evenly over the chilled pastry base. Level the top with a spatula and bake in the preheated oven for 30-35 minutes until the filling is golden and just set. Remove from the oven and leave to cool in the tin for 15 minutes before transferring to a wire rack.

 Once cooled, dust the top with a little icing sugar if you like. Slice your Harrogate Tart and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly tempting treat.