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Cumberland Rum Nicky
A traditional sweet tart from Cumbria, Cumberland Rum Nicky is a rich fruit filling, typically made with dates, apricots, and ginger, all soaked in rum, encased in a sweet shortcrust pastry. It's often served with a rum butter sauce.
🧂 Ainekset
- 225 g Pitted dates(chopped)
- 110 g Ready-to-eat dried apricots(chopped)
- 50 g Glacé ginger(chopped)
- 60 ml Dark rum
- 0.5 medium Orange(juice only)
- 75 g Soft light brown sugar(divided)
- 100 g Unsalted butter(cubed (for filling))
- 200 g Plain flour(for pastry)
- 1 pinch Salt
- 100 g Unsalted butter(chilled and cubed (for pastry))
- 1 large Egg yolk(lightly beaten (for pastry))
- 2 tbsp Cold water(approximately (for pastry))
- 1 large Egg(beaten (for glaze))
👨🍳 Ohjeet
- 1
For the filling, combine the chopped dates, apricots, glacé ginger, dark rum, orange juice, and 50g of the brown sugar in a bowl. Stir well and set aside to soak for at least 30 minutes.
💡 Ammattilaisvinkit: Soaking the fruit allows it to soften and absorb the rum's flavor. - 2
For the pastry, sift the flour and salt into a large bowl. Add the chilled butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
💡 Ammattilaisvinkit: Use cold butter for a tender, flaky pastry. - 3
Stir in the egg yolk and gradually add cold water, mixing until a soft dough forms. Knead lightly on a floured surface, then wrap in cling film and chill for 20 minutes.
💡 Ammattilaisvinkit: Avoid overworking the dough. - 4
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Grease a 23cm (9-inch) tart tin.
💡 Ammattilaisvinkit: A tart tin with a removable base makes serving easier. - 5
Roll out two-thirds of the chilled pastry and line the prepared tart tin. Trim any excess pastry from the edges.
💡 Ammattilaisvinkit: Roll the pastry evenly to prevent it from shrinking or cracking. - 6
Spoon the soaked fruit filling into the pastry case. Dot the remaining 50g of butter over the filling.
💡 Ammattilaisvinkit: Ensure the filling is evenly distributed. - 7
Roll out the remaining pastry and use it to cover the tart. Crimp the edges to seal, and cut a few slits in the top to allow steam to escape.
💡 Ammattilaisvinkit: A lattice top is also a traditional and attractive option. - 8
Brush the top of the tart with the beaten egg glaze. Bake for 35-40 minutes, or until the pastry is golden brown and the filling is bubbling.
💡 Ammattilaisvinkit: If the pastry starts to brown too quickly, cover loosely with foil. - 9
Let the tart cool slightly before serving. It can be served warm or cold, often with a rum butter sauce (made by creaming softened butter with brown sugar and rum).
💡 Ammattilaisvinkit: Rum Nicky is delicious served with custard or cream if not serving with rum butter.
💡 Ammattilaisvinkit
- ✓For a richer flavor, you can add a pinch of ground ginger or nutmeg to the fruit filling.
- ✓If you don't have glacé ginger, use crystallized ginger.
- ✓Ensure the rum is dark for a more intense flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add chopped nuts like walnuts or almonds to the filling for added texture.
- Use a mix of dried fruits such as raisins or cranberries.