Cumberland Rum Nicky

A sweetcrust pastry tart filled with dates, ginger apple and rum. Decorated with a pretty lattice top.
Course Dessert
Cuisine English
Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 446kcal
Author Jacqueline Bellefontaine



  • 250 g dates, chopped
  • 1 eating apple, peeled cored and chopped
  • 50 g stem ginger about 2 pieces, chopped
  • 50 ml rum
  • 50 g dark muscovado sugar
  • 50 g butter


  • 250 g plain flour
  • 25 g icing sugar
  • 125 g butter cut into cubes
  • 1 egg, seperated
  • 2-3 tbsp cold water


  • Mix all the ingredients for the filling, except the butter together and set aside while making the pastry.
  • Place the flour and icing sugar together in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
  • Add the egg yolk and enough cold water to mix to bring the pastry together. Wrap and chill for 15 minutes.
  • Roll out two thirds of the pastry and use to line a 20cm/8in flan tin of pie plate. Pile the filing mixture into the pastry case and level the top. Dot with  the butter.
  • Roll out the remaining pastry and cut into thin strips. Weave into lattice on top of the tart. Alternatively you can create the lattice on a sheet of baking parchment then transfer the lattice to the tart.
  • Stick the lattice to the tart with a little beaten egg white then brush the lattice work with beaten egg white to glaze. Chill for 15 minutes.
  • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6 and bake the tart in the centre of the oven for 15 minutes .
  • Reduce the oven temperature to 180℃ (170℃ fan)/400°F/gas mark 4 and bake for a further 15-20 minutes.  Serve warm or cold.


Serve with rum Butter


Calories: 446kcal | Carbohydrates: 64g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 167mg | Potassium: 278mg | Fiber: 3g | Sugar: 35g | Vitamin A: 590IU | Vitamin C: 1.2mg | Calcium: 32mg | Iron: 1.9mg