Prep time: about 15 minutes
Cooking time: 50-60 minutes
Oven temperature: 325º
2 1/4 cups Swans Down Cake Flour (because I don’t like to sift)
1/2 cup sugar
3 eggs- separated
3 Tablespoons Dark Rum
2/3 cup butter, salted @ room temperature -cut into small bits
I like to use my big roast turkey cutting board because it’s concave & easy to clean-
Place the flour in the center of the board & form a well. Crack one egg & place the yolk in the center of the well-
be sure to reserve the whites for later. Introduce the sugar & the rum to the well, then add the other 2 egg yolks.
Using your fingertips (or a fork), work the outer edges of the flour toward the center of the well. Integrate the ingredients until they become somewhat consistent & resemble cornmeal. Knead in the bits of butter & the dough will get much easier to manage- Roll into a ball & place in a lightly buttered baking tin, 8″ in diameter. Flatten out the dough with the palm of your hand to meet the edges of the tin. I bake this treat in a decorative earthenware dish that embosses it with hearts. With a fork make some squiggles on the tart in each direction, then paint on a small amount of the reserved egg white & bake.
Great on a cold, rainy day with a hot cuppa-