Normally, when a recipe gives the option of soaking fruit in either rum or orange juice I will ALWAYS pick rum. But I fancied a change this time so surprised myself by opting for orange juice. It did a nice job of plumping up the fruit and added a fruitiness to proceedings.
The filling is reasonably runny pre-baking so, although you mix the fruit into it do not be disheartened when you cut into the tart and see the fruit has settled at the bottom. This is what’s meant to happen.
Fruit aside, the tart filling is virtually identical to a bakewell tart. If you’re fed up with jam or berries in your bakewell this recipe provides a nice variation. The pine nut and honey topping also makes a tasty change. I don’t use pine nuts very often in my baking but they work very well and take on a lovely toasted flavour.
85g unsalted butter – cold
30g caster sugar
1 egg yolk
1 tablespoon water
100g dates – chopped so they are a similar size to the raisins and sultanas
3 tablespoons or either rum or orange juice
175g unsalted butter, at room temperature
175g golden caster sugar
50g plain flour
175g ground almonds
85g pine nuts
2 tablespoons clear honey