Matt Tebbutt showcased a delicious Alsace tart with cheese and kirsch raisins on Saturday Kitchen .

The ingredients for the pastry are: 60g butter, at room temperature, 1 free-range egg yolk, 30g icing sugar and 90g plain flour.

For the filling: 160g caster sugar, 1 vanilla pod, seeds removed and pod discard, 3 free-range egg, yolks and whites seperated, 500g fromage frais and 100g crème fraîche.

To serve: 100g raisins and 150ml kirsch eau de vie.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.