Place the flour and the butter in a large mixing bowl and blend the butter into the flour using your fingertips until the mix resembles fine breadcrumbs

Add in the water and bring the pastry into a ball by sqeezing it together with your hands. You might need to add one more spoon of water but no more than that

Put the pastry onto a work surface and knead it for a few seconds until it forms a ball of dough

Wrap the pastry in cling film and chill for 30 minutes

Pre heat the oven to 170 degrees and place a large baking tray into the oven to heat up

Butter your tart tin then line it with baking parchment and baking beans and place it onto the pre-heated baking tray and bake in the oven for 15 minutes

Take the tin out of the oven, remove the baking beans and parchment and place the pastry back in the oven for a further 5 minutes

Remove the pastry from the oven and allow it to cool a little before filling

Place the cooked ham in the base of the tart tin, followed by the kale, Stilton and cranberries/cranberry sauce

Place the eggs, cream, creme fraiche, salt & pepper in a measuring jug and whisk until combined

Pour over the tart filling and finish off by sprinlking the grated Gruyere and Cheddar over the top of the tart

Place the tart into the pre-heated oven at 180 degress on the pre-heated baking tray and bake for 30-35 minutes until golden.