Rum and Raisin Tart

Name: Rum and Raisin Tart
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter (cold, diced); 1/4 teaspoon salt; 2-3 tablespoons ice water; 1 cup raisins; 1/2 cup dark rum; 3 large eggs; 1 cup granulated sugar; 1/2 cup heavy cream; 1/4 teaspoon vanilla extract

75 min 8 slices Medium

All Recipes

Rum and Raisin Tart

Delight in this Rum and Raisin Tart, a perfect fusion of sweet raisins and aromatic rum encased in a buttery crust.

Prep

30 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

The Rum and Raisin Tart is a classic dessert that combines the rich, sweet flavours of raisins with the warm, aromatic notes of rum. Originating from a tradition of using pantry staples to create comforting sweets, this tart has become a beloved treat. Perfect for special occasions or as a delightful end to a meal, this tart showcases the harmony of simple ingredients. The buttery crust provides a tender base, while the filling offers a delightful contrast of textures and flavours.

Instructions

Prepare the raisins

Place the raisins in a bowl and cover with dark rum. Let them soak overnight or for at least 4 hours.

Pro tip: Soaking the raisins enhances their flavour and plumps them up.

Make the crust

In a food processor, combine flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough holds together.

Pro tip: Do not over-process the dough to keep the crust flaky.

Chill the dough

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Pre-bake the crust

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit into a tart pan. Prick the bottom with a fork and line with parchment paper and pie weights. Bake for 10-12 minutes, then remove weights and paper and bake for another 5 minutes until lightly golden.

Pro tip: Pre-baking prevents a soggy crust.

Prepare the filling

In a bowl, whisk together eggs, sugar, cream, and vanilla extract until well combined. Drain the raisins and stir into the mixture.

Pro tip: Ensure the filling is smooth and well-mixed.

Bake the tart

Pour the filling into the pre-baked crust. Bake at 350°F (175°C) for 30-35 minutes until the filling is set and slightly golden.

Pro tip: The tart is done when the centre is set and no longer jiggles.

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Tips & Tricks

Soak the raisins in rum overnight for enhanced flavour.
Use cold butter for the crust to achieve a flaky texture.
Pre-bake the crust to avoid a soggy bottom.
Let the tart cool completely before slicing for clean cuts.

Frequently Asked Questions

How long should I soak the raisins?

Soak the raisins overnight or for at least 4 hours for best results.

What type of rum should be used?

Use a dark rum for a richer flavour.

Can I make the tart crust ahead of time?

Yes, you can prepare the crust up to 2 days in advance and store it in the refrigerator.

What can I serve with this tart?

Serve with whipped cream or vanilla ice cream for added indulgence.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

Serve this Rum and Raisin Tart with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent experience. It pairs wonderfully with a cup of coffee or a glass of dessert wine. This tart can be made ahead and stored in the refrigerator for up to three days. For best results, bring it to room temperature before serving to enhance its flavours.