Rum & Raisin Bakewell Tart
This recipe combines the aromatic kick of Hattiers rum for some Caribbean flair with a buttery French classic almond tart. Bake it in a lidded BBQ like a ceramic Kamado Joe, which will consistently hold its heat, for a complex smoky undertone that adds to the caramelised notes of the tart.
Ingredients
PASTRY
300g plain/all-purpose flour
250g butter
120gcaster sugar
1 egg
BAKEWELL
75ml rum, we used Hattiers rum
150g raisins
250g butter
200g caster/superfine sugar
50g dark brown sugar
2 eggs
Pinch of salt
250g ground almonds
½ tsp almond extract
50g plain/all-purpose flour
50g desiccated coconut
Method
1. The night before, place the raisins in a lidded jar and fill up with rum. Allow it to soak for a minimum of 3 hours – ideally overnight.
2. To make the pastry, rub the butter into the flour until it resembles breadcrumbs. Stir through the sugar and add the egg. Bring the mixture together until it forms a dough, you won’t need additional liquid. Wrap in cling film and chill for at least 30 minutes. Grease and line a 24cm tart tin. Set your BBQ to indirect cooking or preheat your oven to 170°C. Flour the work surface and roll out the dough until it’s about 1/8th-inch thick. Use a rolling pin to roll up the pastry, then carefully unroll it over the tart tin to line it with the pastry, leaving the overhang on. Press it into the sides, prick the base with a fork and return to the fridge to chill for a further 30 minutes. Line with baking parchment, fill with baking beans and blind bake in the preheated oven for 20 minutes. Take out of the oven, remove the baking parchment and allow to cool completely.
3. While the tart is cooling, pulse the rum and raisin mixture in a food processor until it forms a chunky paste. Make the frangipane by creaming together the butter and sugars thoroughly before adding the eggs one at a time, beating well in between. Add the almond extract, flour, salt and ground almonds. Fold until combined.
4. Spread the raisin paste evenly over the base of the cooled tart. Top with the frangipane – it’s much easier if you fill a piping bag and pipe it in, but do it your way. Finally, sprinkle over the desiccated coconut and bake in the preheated BBQ or oven for 30 minutes until it feels set throughout.
5. Allow to cool before shaving the pastry with a vegetable peeler and turning out. Serve with clotted cream and an extra serve of rum.
More Recipes Ideas
Method
1. The night before, place the raisins in a lidded jar and fill up with rum. Allow it to soak for a minimum of 3 hours – ideally overnight.
2. To make the pastry, rub the butter into the flour until it resembles breadcrumbs. Stir through the sugar and add the egg. Bring the mixture together until it forms a dough, you won’t need additional liquid. Wrap in cling film and chill for at least 30 minutes. Grease and line a 24cm tart tin. Set your BBQ to indirect cooking or preheat your oven to 170°C. Flour the work surface and roll out the dough until it’s about 1/8th-inch thick. Use a rolling pin to roll up the pastry, then carefully unroll it over the tart tin to line it with the pastry, leaving the overhang on. Press it into the sides, prick the base with a fork and return to the fridge to chill for a further 30 minutes. Line with baking parchment, fill with baking beans and blind bake in the preheated oven for 20 minutes. Take out of the oven, remove the baking parchment and allow to cool completely.
3. While the tart is cooling, pulse the rum and raisin mixture in a food processor until it forms a chunky paste. Make the frangipane by creaming together the butter and sugars thoroughly before adding the eggs one at a time, beating well in between. Add the almond extract, flour, salt and ground almonds. Fold until combined.
4. Spread the raisin paste evenly over the base of the cooled tart. Top with the frangipane – it’s much easier if you fill a piping bag and pipe it in, but do it your way. Finally, sprinkle over the desiccated coconut and bake in the preheated BBQ or oven for 30 minutes until it feels set throughout.
5. Allow to cool before shaving the pastry with a vegetable peeler and turning out. Serve with clotted cream and an extra serve of rum.
