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    Mark Hix's boozy tart

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    Mark Hix's boozy tart

    • Vegetarian
    • Christmas
    • Preparation time: 30 minutes plus chilling
    • Cooking time: 30 minutes to 35 minutes

    Serves: 10


    • 250 g plain flour plus extra for dusting
    • 1 large egg, beaten
    • 180 g caster sugar
    • 125 g unsalted butter, softened
    • filling
    • 100g cooked, peeled chestnuts, roughly chopped
    • 150 g hazelnuts, roughly chopped
    • 150 g walnuts, roughly chopped
    • ¼ tsp salt
    • 1 tsp vanillla essence
    • 100 g unsalted butter, melted
    • 120ml cider brandy, such as Somerset Pomona
    • 220 g golden syrup
    • 200 g soft brown sugar
    • 3 medium eggs, beaten


    1. First, make the pastry. In a food processor or by hand, cream the butter and caster sugar together until fluffy. Slowly add the beaten egg until well mixed, then fold in the flour. Mould the dough into a ball and wrap in clingfilm; chill for 30 minutes.
    2. To make the filling, blitz all the ingredients, except the nuts, in a food processor until smooth. Fold in the nuts and mix well.
    3. Roll the sweet pastry on a floured table to 5mm thick. It is delicate, so go carefully. Grease a large 25cm tart tin, line the tin with the pastry, trim the edges and refrigerate for about 1 hour.
    4. Preheat the oven to 180C/gas 5. Fill the tart with the nut mix; bake for 20–25 minutes until golden. Leave to cool before cutting.
    5. Serve with vanilla ice cream, crème fraîche or cream.

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    Drinks recommendation

    Made from vintage apple juice married with
    cider brandy, it’s a perfect afterdinner
    tipple, and great with cheese
    too. Somerset Pomona. Bin 58840


    Average user rating

    3 stars