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Nutrition: per serving

  • kcal665
  • fat43g
  • saturates15g
  • carbs61g
  • sugars4g
  • fibre3g
  • protein11g
  • salt0.56g
    low
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Method

  • step 1

    Put the raisins and glacé fruit in a bowl with the rum or juice, then soak for 1 hr.

  • step 2

    Roll out the pastry on a surface lightly dusted with flour, then use it to line a deep 23cm loose-bottomed tart tin. Leave the pastry overhanging the edges, prick the base, then chill for 1 hr.

  • step 3

    Heat oven to 200C/180C fan/gas 6. Fill the pastry case with baking paper and baking beans, then blind-bake for 8 mins. Remove paper and beans, then bake for about 5 mins more. Allow to cool a little.

  • step 4

    Beat the butter, sugar, almonds, flour and eggs. Stir in the fruit, then pour into the case. Scatter over the pine nuts, press lightly into the surface, then drizzle with honey.

  • step 5

    Return the tart to the oven, turn down heat to 180C/160C fan/gas 4 and bake for 40-50 mins until firm to the touch. If the top browns too quickly, cover with foil. Cool in the tin. Will keep in a cool place for 2 days and will freeze for 3 months. Thaw at room temperature for 5 hrs. Drizzle with honey to serve.

Recipe from Good Food magazine, January 2010

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Comments, questions and tips (5)

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Overall rating

A star rating of 5 out of 5.7 ratings

kritika

A star rating of 5 out of 5.

I love this recipe. I tried it with dates and some nuts instead of glace fruit and it came out so well.

llighton

A star rating of 5 out of 5.

I couldn't get glace fruits last time I made this, so I used a mixture of glace cherries, dried apricots and raisins. It was lovely. This year I've bought a mix of glace fruits on holiday in France, so I'm hoping it's going to turn out even more special.

bubbly1981

A star rating of 5 out of 5.

One of my favourite and not just for Christmas! My husband requests it whenever we have guests. I just use glace cherries soaked in brandy as we have no rum. MMM of to make one now!

leppie avatar

leppie

A star rating of 5 out of 5.

This was an excellent recipe and every person who sampled it commented on how beautifully moist it was. It's like a festive Bakewell tart. I will definitely make this again next Christmas. My only comment is that it doesn't freeze well - I had some leftover tartlets which I froze and they ended…

stellababe

A star rating of 5 out of 5.

Lovely dessert, looks good, really easy and delicious. Be good any time of year not just the festive season.

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