Festive Rum and Raisin Tart

I discovered this recipe back when I was living in London and writing for Foodepedia. It was a promotion for a butter brand and I offered to make it and write it up. Everything from the pastry to the filling, to licking the beaters covered in butter, rum and sugar, this recipe is smashing! With these staggering proportions of rum and butter – how could this tart be anything but decadent and delicious?

I make this most years and have experimented making smaller pies, but due to the delicacy and shortness of the pastry,  this recipe is best as one large tart. Serve it up with ice cream or whipped cream, but is just as good without any adornments.I would take care to buy the softest, pitted dates for this recipe and ensure the butter is softened in the rum/butter/sugar spread, otherwise spreading it over the soft fruit filling will be a little tricky.

Festive Rum and Raisin Tart Recipe

Butter 150g
Icing sugar 75g
Zest of mandarin 1
Egg yolks 2
Rum 1 tsp
Plain flour 250g

For the filling
Dates 200g
Sultanas 100g
Apple 1 grated
Butter 140g
70g light brown sugar
5 tbsp rum

Oven 180C


  1.  Beat together the butter, icing sugar, orange zest, egg yolks and rum.
  2. Fold in the plain flour.
  3. Roll out 2/3 of the pastry and line the tart tin with the pastry and place in the fridge for 30 minutes.
  4. In a bowl, combine the dates, sultanas and grated apple. Place the mixture on top of the pastry.
  5.  Beat the butter, sugar and rum together and spread over the fruit filling.
  6. Cover with the remaining pastry in a lattice effect.
  7. Bake for 10-15 minutes.
  8.  Reduce heat to 160°C and bake for another 30 minutes or until golden brown.