Espresso tart with candied apricots and clementines

Serves 10 Desserts and puddings



For the pastry

  • 175g butter
  • 50g caster sugar
  • 1 egg yolk
  • 250g plain flour

For the filling

  • 250g butter
  • 500g dark muscovado sugar
  • 20g finely ground coffee
  • 150ml Kahlua liqueur
  • 4 eggs, lightly beaten
  • 100g self-raising flour
  • 2 candied apricots
  • 2 candied oranges
  • edible gold glitter spray and gold leaf, to decorate


To make the pastry, beat the butter and sugar together until light and smooth, then stir in the egg yolk. Add the flour and bring everything together to form a smooth dough. If possible, leave the pastry to rest in the fridge for 30 minutes.

Roll the pastry out (this is best done between two sheets of baking parchment as the pastry is quite short) and line the tart tin. Pop the pastry tin in the freezer and leave for 30 minutes (this stops the need for baking blind). Gather the remaining pastry trimmings together and set aside.

Preheat the oven to 180C/ 350F/Gas 4. For the espresso filling, melt the butter and sugar together in a saucepan. Transfer the mixture to a large bowl and add the ground coffee, Kahlua and beaten eggs. Stir in the flour.

Remove the pastry case from the freezer and bake for around 10 minutes, until golden and firm. Give the filling a quick stir and pour it into the pastry case. Cook for around 25-30 minutes, or until the filling has just set. Remove from tart the oven and set aside to cool before turning out.

In the meantime, roll out the leftover pastry and cut into shapes. Place on a baking tray lined with baking parchment and bake for 3-4 minutes until golden.

Once the tart is cool, cut the candied apricots and oranges into pieces or slices and arrange around the edges of the tart along with the pastry shapes. Decorate the tart with edible gold glitter spray and some gold leaf.

Photography and prop styling: Angela Dukes. Food styling: Linda Tubby.
Photography and prop styling: Angela Dukes. Food styling: Linda Tubby.


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