👨‍🍳 Instructions

1. 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.

   💡 Tip: Soaking the fruit allows it to soften and absorb the rum's flavor.
2. 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.

   💡 Tip: Use cold butter for a tender, flaky pastry.
3. 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.

   💡 Tip: Avoid overworking the dough.
4. 4

   Preheat your oven to 200°C (180°C fan/Gas Mark 6). Grease a 23cm (9-inch) tart tin.

   💡 Tip: A tart tin with a removable base makes serving easier.
5. 5

   Roll out two-thirds of the chilled pastry and line the prepared tart tin. Trim any excess pastry from the edges.

   💡 Tip: Roll the pastry evenly to prevent it from shrinking or cracking.
6. 6

   Spoon the soaked fruit filling into the pastry case. Dot the remaining 50g of butter over the filling.

   💡 Tip: Ensure the filling is evenly distributed.
7. 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.

   💡 Tip: A lattice top is also a traditional and attractive option.
8. 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.

   💡 Tip: If the pastry starts to brown too quickly, cover loosely with foil.
9. 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).

   💡 Tip: Rum Nicky is delicious served with custard or cream if not serving with rum butter.