Last weekend I had my future in-laws visiting and wanting to make a good impression I spent time in the kitchen whipping up culinary delights, like this rum and raisin tart.
It’s my favourite dessert, my mum and nan both make this and now I do too. It is incredibly simple to make but tastes delicious especially when served with cream! But be warned – it is quite rich.
6oz Pastry (6oz flour, 1 ½oz marg, 1 ½oz lard, cold water)
4oz raisins
2oz glace cherries, chopped
3oz butter
3oz castor sugar
2 egg yolks
1 tbsp rum
Make the shortcrust pastry by sifting the flour and salt into a bowl. Chop the fat into small cubes and add to the bowl. Using your fingertips rub the fat and flour together until it resembles fine bread crumbs. Add two tbsp of water and mix with a palette knife, keep adding the water gradually until the dough comes together in a ball, but do not let the dough get damp or sticky. If you are short of time, ready rolled shortcrust pastry does the trick!
Line a flan tin with the pastry, trim edges.
Place the raisins in a saucepan and cover with water. Bring to the boil and then allow to cool for 5 minutes. Drain off water.
Melt the butter and sugar and gently bring to boiling point. Remove from heat.
Add the rum and egg yolks and beat well.
Cover the base of the pastry with cherries and raisins and pour over the egg mix
Bake in a pre-heated oven, Gas mark 4 for approx 40 minutes.
(For larger flan tins, make 1 ½ of all quantities)
Emma P

