Ingredients
Serves 8-12
For the pastry:
250g plain flour
125g unsalted butter
Vanilla salt
50ml whisky
For the filling:
150g unsalted butter
150g light brown sugar
3 eggs
150ml double cream
1 tablespoon black treacle
300g mixed dried fruit
1 teaspoon finely chopped stem ginger
1 lemon
1 orange
To serve: Ginger Cream
150ml double cream
1 tablespoon stem ginger syrup
1 teaspoon black treacle
• Preheat the oven to 180°C.
• Rub the flour, butter and pinch of salt together and add enough spirit to combine to a fudgy pastry. Cover with clingfilm and refrigerate until needed.
• Roll out the pastry to 5mm and line a 25cm tin with it. Prick all over, line with baking beans and blind bake for 10 minutes, then remove the beans and cook for 5 more minutes until golden.
• Meanwhile cream the butter and sugar together and then incorporate the eggs. Mix in the cream.
• Drizzle a tablespoon of treacle all over the base, top with the fruit then grate over the orange and lemon zest. Top with the cream mixture and bake for 30 minutes until set.
• Whisk the remaining cream until it holds its shape and then combine the syrup. With one flourish of the whisk introduce the treacle to get a lovely marbling effect.
• The tart is best after it’s had half an hour out of the oven.
Serve with the ginger cream.
