Name: Shipwreck Tart
Yield: Serves 8-10
Cuisine: British
Ingredients: 2 free-range medium egg yolks; vanilla ice cream, crème fraîche or double cream; 220 g golden syrup; 120 ml cider brandy (ideally Shipwreck); 225 g unsalted butter, softened, plus extra for greasing; 275 g plain flour, plus extra for dusting; 200 g soft brown sugar; 3 free-range medium eggs, beaten; 1 tsp vanilla extract; 100 g shelled roasted chestnuts, roughly chopped; 100 g unsalted butter, melted; a pinch of salt; 100 g walnuts, roughly chopped; 1 tablespoon caster sugar; 100 g hazelnuts, roughly chopped

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

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.

Ingredients

For the pastry

225 g unsalted butter, softened, plus extra for greasing
2 free-range medium egg yolks
1

Europe
United Kingdom
Dessert
Spring
Pie
Autumn
Vegetarian
Winter

Method

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.

Butter a 25

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Ingredients

For the pastry

Method

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