Step 1

Prepare tart shell: Prepare a blind-baked sweet pastry 10in tart shell and leave it in the mold.

Step 2

Mix butter and sugar: Beat the softened butter and brown sugar together until well combined and creamed. Then, slowly add the beaten eggs, a little at a time.

Step 3

Add flavors and nuts: Add the cinnamon, lemon juice, and zest and mix well. Fold in the raisins and walnuts and give it a good mix.

Step 4

Fill the tart shell: Scoop the mixture into the prepared pastry case and smooth out with a wet palette knife.

Step 5

Baking: Bake at 160°C/Gas Mark 4 for roughly 45 minutes. Check halfway through to ensure it is baking evenly.

Step 6

Cool and serve: Allow to cool for 10-15 minutes before cutting into slices. Serve with plenty of crème fraîche.