Place the butter in a large bowl, add the flour, and rub together until the mixture resembles breadcrumbs.
Add the sugar. Add 3 to 6 tablespoons of water, combining the mixture until it starts to clump together but is not sticky.
Take out of the bowl and knead for a few moments on a floured board.
Put into a plastic bag and leave in fridge for 15 minutes.
Roll out the pastry and use to line the flan dish. Score the base with a fork, and line the base with baking paper.
Place ceramic baking beans over the paper, and bake for 15 minutes on 200C, 400F or Gas mark 6.
Remove from oven, remove the beans and the paper, and leave to cool.
Cream the butter and sugar together until light and fluffy. Stir in the sugar.
Combine the cottage cheese, breadcrumbs, dried fruit, lemon rind, sugar, beaten eggs and spices.
Spoon the mixture into the pastry base, and bake for 30 - 40 minutes, until firm to the touch.
Allow to cool before cutting.
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