Rosemary's Blog

Rum-soaked prune and walnut tart

When I first tasted J Gow spiced Orkney Rum I immediately wanted to cook with it, so deeply fruited and spicy are both the nose and the taste. This lovely autumn tart is the latest of my recipes using this fabulous Orkney spirit - and I’m not usually a rum fan!

prune and walnut tart.jpg

For the pastry:

  • 125g plain flour

  • 75g beremeal

  • 100g butter

For the filling:

  • 125g pitted read-to-eat prunes

  • 50g walnut pieces

  • 3 tbsp spiced rum

  • 3 tbsp red jam

  • 200ml milk

  • 2 eggs

  • 25g caster sugar

  • Freshly grated nutmeg

1. Combine the flour and beremeal in a bowl with the butter, cut into small pieces, and rub in until the mixture looks like evenly sized crumbs. Bring together with cold water into a firm dough then roll out and use to line a 22cm tart or sandwich tin. Prick the base with a fork then chill for at least 30 mins.

2. Cut the prunes in half and very roughly chop the walnuts. Soak the prunes in the rum. Preheat the oven to gas mark 6, 200C, 400F.

3. Line the pastry case with greaseproof paper and fill with baking beans. Bake for 20 mins, remove the beans and cook for a further 5 mins. Reduce the temperature to gas mark 4, 180C, 350F.

4. Drain the rum into measuring jug and make up to 200ml with milk. Add the eggs and sugar and beat well. Spread the base of the pastry case with the jam then scatter with the prunes and walnuts. Pour the egg custard over the filling then grate some nutmeg over the top.

5. Bake for 20-25 mins, until the custard is just set - it should wobble slightly when the tin is shaken. Leave for 15 mins before cutting to serve.

Cook’s tip: You might need to reduce the oven temperatures by 10-20C if you have a fan oven. I’m cooking on bottle gas and need the higher temperatures to cook the base of the pastry.