A shipwrecked tart

A shipwrecked tart

By
From
Hix Oyster & Chop House
Serves
8-10
Photographer
Jason Lowe

This tart was inspired by Julian Temperley’s 10-year-old Shipwreck Somerset cider brandy, which is aged in oak barrels washed up on Branscome beach in Devon from the shipwrecked Napoli, hence the title.

For the pastry

Ingredients

Quantity Ingredient
225g unsalted butter, softened, plus extra for greasing
2 free-range medium egg yolks
1 tablespoon caster sugar
275g plain flour, plus extra for dusting

For the filling

Quantity Ingredient
3 free-range medium eggs, beaten
200g soft brown sugar
220g golden syrup
120ml cider brandy
100g unsalted butter, melted
1 teaspoon vanilla extract
100g walnuts, roughly chopped
100g hazelnuts, roughly chopped
100g shelled roasted chestnuts, roughly chopped
pinch salt

To serve

Quantity Ingredient
double cream
or vanilla ice cream
or creme fraiche

Method

  1. To make the pastry, in a food processor or electric mixer, or by hand, beat the butter and egg yolks together until smooth, then beat in the sugar. Mix in the flour until evenly combined, but don’t overwork. Knead the dough lightly and shape into a ball. Wrap in cling film and refrigerate for 30 minutes.
  2. Butter a 25 cm loose-based tart tin. Roll out the pastry on a floured surface to a large circle, 3–4 mm thick, and use to line the tin. Trim the edges and refrigerate for 1 hour.
  3. Preheat the oven to 180°C. To make the filling, blitz all the ingredients, except the nuts, in a food processor until smooth. Transfer to a bowl and fold in the nuts until evenly combined.
  4. Fill the tart case with the nut mixture and bake for 20–25 minutes until golden brown. Serve with vanilla ice cream, crème fraîche or double cream.
Tags:
Hix Oyster & Chop House
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