Cumberland Rum Nicky
A rich Cumbrian tart filled with sweet spiced dates, stem ginger, and dark rum, encased in buttery lattice-topped shortcrust pastry.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •20cm loose-bottomed tart tin
- •Rolling pin
- •Mixing bowl
- •Pastry brush
- •Greaseproof paper
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 18 g
- carbs
- 58 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 410 kcal
Instructions
- 1
Rub the chilled butter into the flour and salt until the mixture resembles fine breadcrumbs.
- 2
Stir in the cold water gradually and bring the dough together with your hands into a smooth ball.
- 3
Wrap the pastry in greaseproof paper and chill in the fridge for 30 minutes.
- 4
Preheat your fan oven to 180°C and lightly grease a 20cm tart tin.
- 5
Mix the chopped dates, stem ginger, ginger syrup, dark rum, dark brown sugar, and ground ginger in a bowl.
- 6
Roll out two-thirds of the chilled pastry on a floured worktop and line the tart tin.
- 7
Spoon the spiced date filling evenly into the pastry case and smooth the top.
- 8
Roll out the remaining pastry, cut into thin strips, and arrange them in a lattice pattern over the filling.
- 9
Trim the excess pastry edges and crimp (pinch the pastry rim tightly) to seal the lattice strips.
- 10
Brush the lattice top generously with melted butter and scatter over the caster sugar.
- 11
Bake for 30 to 35 minutes until the pastry is crisp and golden brown.
Chef's tips
Soak the dates in the rum for an hour beforehand if you prefer an even deeper flavour. Keep your pastry butter chilled to ensure a crisp, flaky crust. If the pastry lattice browns too quickly, cover it loosely with a sheet of foil.
Ingredient substitutions
- stem ginger in syrup → crystallised ginger with 2 tbsp golden syrup
- dark rum → cloudy apple juice with a few drops of rum extract
Storage
Store in an airtight container at room temperature for up to four days.
Reheating
Warm slices in a preheated fan oven at 160°C for 8 minutes to restore pastry crispness.
Common mistakes to avoid
- •Overworking the pastry dough, which makes the baked crust tough rather than short and crumbly
- •Leaving large date pieces, which makes slicing the lattice tart neatly very difficult
- •Skipping the pastry chilling step, causing the tart shell to shrink down during baking
Serving suggestions
Cooked Cumberland Rum Nicky?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from North West England
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
