Rum Sultana Tart

Rum Sultana Tart

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This delicious tart has rum soaked sultanas and dates caramelized with apples, quince, lemon zest, cinnamon and vanilla, all baked into a short pastry case.


Makes: 1 tart

  • 50g sultanas
  • 50g dates, diced
  • 70ml spiced rum
  • sweet short pastry, for the case
  • 60g butter
  • 1kg cooking apples, peeled, cored and diced
  • 1 quince, peeled, cored and diced
  • 160g sugar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla essence
  • 1 egg, beaten
  • caster sugar, for sprinkling

Preparation:15min  ›  Cook:40min  ›  Extra time:8hours marinating  ›  Ready in:8hours55min 

  1. Soak sultanas and dates in the spiced rum overnight. Line a pie tin with short pastry. Also cut strips of short pastry for the top.
  2. Preheat oven to 200 degrees C. In a frying pan melt the butter. Saute the apples, quince and sultana mixture. Stir in the sugar, lemon zest, cinnamon and vanilla and cook until it begins to caramelise.
  3. Pour mixture into the pie tin then lay strips of short pastry across the top. Brush with egg then sprinkle with sugar. Bake in preheated oven for about 40 minutes.

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