Mix all dry ingredients together till a breadcrumb consistency.
Add the egg and work to a pastry, once formed, stop working so the pastry will stay short.
Wrap and chill in the Fridge for a few hours.
Once the pastry has rested bring out the fridge and roll on a lightly floured surface.
Place in a tart case (28cm) and push down into the corners making sure there is no cracks or holes. Chill again in the fridge.
Pierce the pastry case with a fork and blind bake for 25 minutes at 170 degrees.
Remove the baking beans and bake for another 7-10 minutes till golden brown. Once ready egg wash with a beaten egg yolk while warm to seal any small cracks.
While the tart case is baking get the filling ready.
Add the Currents, Raisins, Golden Raisins, Mixed Peel, Mixed Spice, Walnuts and Breadcrumbs in a large bowl.
Add the Butter, Sugar and Syrup and a pan.
Warm to dissolve the sugar. Whisk to ensure the sugar is dissolved and the butter is emulsified. Add the whisky to the caramel and whisk.
Add the caramel mix to the dry mix and stir well. Add the eggs one at a time and stir well. Once all the eggs are mixed in add the Filling to the case and bake at 170 degrees for 25 minutes.
Once cooked the tart should have a very very slight wobble. Allow to cool fully before trimming and portioning the tart.
Ideally overnight.
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