Duke of Cambridge tart




A recipe from a scrap of paper passed on from a friend, I have no idea why this is called “Duke of Cambridge tart” or even if that is it’s real name, but actually who cares; this sweet, fruity tart with a boozy boost is pure indulgence, and very easy to make.


1 x Sweet shortcrust pastry (175g plain flour, 70g caster sugar, 100g unsalted butter, 1 egg yolk, cold water)

Raisins, 115g

Glacé cherries, chopped, 55g

Unsalted butter, 85g

Caster sugar, 85g

Egg yolks, 2

Rum or brandy, tablespoon


To make your pastry, rub together the flour butter and sugar to form a fine breadcrumb texture. Mix in the egg yolk with a palette knife, then gradually add small drops of cold water until it just forms a dough. Press into a neat ball, wrap in cling film and chill at least an hour or until ready to use.

Preheat your oven to 180ºC.

Once you have your chilled pastry, roll it out to about 0.5cm thickness and line a buttered 8 inch flan tin. Place this back into the fridge while you prepare the filling.

In a small pan, cover the raisins with water and bring to the boil. Turn off heat immediately and let soak 5 minutes. Drain well.

Melt together the butter and sugar and once again, bring to the boil then remove from the heat, stirring well. Let it cool off before adding the rum and the egg yolk.

Take your chilled pastry case and cover the base with the raisins and cherries. Pour over the butter mixture.

Bake 30-40 minutes until dark golden brown.



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