Whiskey Fruit Tart

This tart is easy, delicious and can be eaten warm or at room temperature. I usually serve it with fresh vanilla ice cream or cream. I absolutely love this tart, we usually have at Christmas or when we have a Shoot dinner, which is happening tonight. I am rather excited! 
Everybody should attempt to bake this tart, if you do let me know in the comment box below. 

For the Pastry:
170g Plain Flour
Pinch of Salt
100g Butter
2 tablespoon Caster Sugar
1 Egg Yolk
2 tablespoons very cold water

For the Filling:
200g mixed, dried fruit (raisins, currants, sultanas) 
6 tablespoon Irish Whiskey
100g soft, light brown sugar
100g butter
1 1/2 tablespoons golden syrup
2 medium eggs, beaten 
Grated zest of 1 orange and 1/2 lemon
2 small, tart apples, peeled, cored and cut into small  cubes
50g hazelnuts, very roughly chopped

1. For the pasty, put the flour, salt and butter into a food processor fitted with a plastic blade and whizz until the mixture resembles breadcrumbs. Add the sugar and whizz briefly. Mix the yolk with the water and add, a little at a time, whizzing between each addition, until the pasty comes together into a ball. Wrap in cling film and refrigerate for 30mins.

2. Roll out the pastry and line a 20cm tart tin. Put into the freezer to chill for 10-15mins. Line with greaseproof paper weighted with baking beans and bake in an oven heated to 200C/mark 6 for 15 minutes. take out of the oven and removed the beans and paper, turn the temperature to 190C/mark 5.

3. Meanwhile, for the filling, put the mixed fruit in a saucepan and add 4 tablespoon of the whiskey. Heat until just bubbling then take the pan off the heat and leave the fruit to plump up for at 15 minutes.

4. Melt the sugar, butter and golden syrup together in a saucepan over a gentle heat. Remove from the heat. Whisk in the eggs, then add the citrus zest soaked fruit (with any unabsorbed liquid), apple, nuts and remaining whiskey. Mix and pour into the pastry case. Return to the over and bake for 20-25minutes. Take out of the oven once the tart is just set and the top is dark and glossy. leave to rest for about 10 minutes before serving. 



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