Giant jam tart

Take the butter and soft cheese out of the fridge to come to room temperature before making the pastry. Put both ingredients in a food processor, then whizz until combined. Gradually pulse in the flour and salt until it starts to come together, then tip onto a lightly floured work surface and knead briefly to bring together. Shape the pastry into a disc, then wrap and chill for at least 1 hour.

Meanwhile, make the jam. Put the raspberries in a large, heavy-based pan and bring to the boil. Reduce the heat and simmer for 2 minutes, until the berries have started to break down. Add the sugar and stir over a low heat until the sugar has dissolved. Increase the heat and boil rapidly for 5 minutes without stirring, until the mixture reaches 105ºC on a sugar thermometer. (You can also test whether the jam has reached setting point by spooning a little onto an ice-cold plate from the freezer. Leave for a minute – if it wrinkles when pushed gently, it’s ready.) Remove the pan from the heat and leave to cool completely.

Preheat the oven to 200ºC, gas mark 6. Cut ⅓ of the pastry dough away and return to the fridge. On a lightly floured work surface, roll out the remaining pastry until about 0.3cm thick; use to line a 23cm fluted tart tin, trimming any excess overhanging. Line with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the parchment and beans and bake for a further 5-7 minutes, until crisp and sandy. Set aside to cool a little.

Roll out the remaining pastry until 0.3cm thick. To decorate with a Union Flag design, use a ruler and a sharp knife to cut out 2 x 2.5cm-wide strips and 2 x 1.5cm-wide strips for the vertical and horizontal stripes of the flag. Cut out 4 x shorter 2cm-wide strips and 4 x shorter 1cm-wide strips, for the diagonal stripes. Once the jam is cool, stir in the lime zest, then pour it into the pastry case and spread evenly. Use the pastry strips to create the flag pattern on the tart, with the wider strips underneath to represent the white parts and the thinner strips on top for the red parts. You’ll need to use a sharp knife to cut the angles for a neat fit. Press the ends of the stripes into the edge of the pastry case, using the pressure to trim the excess pastry against the edge of the tin. Brush with the egg, then bake for 25 minutes, until the pastry is golden. Leave to cool, then serve with a dollop of crème fraîche.