Red wine and raisin tart

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.



200 g (7 oz/1½ cups) raisins

125 ml (4 fl oz/½ cup) red wine

125 ml (4 fl oz/½ cup) blackcurrant juice

1/2 teaspoon lemon juice

1 cinnamon stick

2 cloves

4 eggs

80 g (2¾ oz/⅓ cup) caster (superfine) sugar

15 g (½ oz) unsalted butter, melted

200 g (7 oz/1⅔ cups) plain (all-purpose) flour

85 g (3 oz/⅔ cup) icing (confectioners') sugar

100 g (3½ oz) cold unsalted butter, chopped

1 egg yolk, mixed with 1 tablespoon iced water

icing (confectioners') sugar, for dusting (optional)


1. Start by preparing some of the filling. Put the raisins in a heatproof bowl and set aside. Put the wine, blackcurrant juice, lemon juice, cinnamon stick and cloves in a saucepan over medium heat and bring to a simmer. Remove from the heat, then strain the liquid over the raisins and set aside to steep for 2 hours.

2. Meanwhile, make the pastry. Sift the flour, icing sugar and a pinch of salt into a large bowl. Using your fingertips, lightly rub in the butter until the mixture resembles coarse breadcrumbs. Make a well in the centre, then add the egg yolk to the well. Mix using a flat-bladed knife until a rough dough forms. Turn out onto a lightly floured work surface, then gently press together into a ball. Form into a flat disc, cover with plastic wrap and refrigerate for 30 minutes.

3. Lightly grease a 34 × 11 cm (13½ × 4¼ inch) rectangular loose-based tart tin. Roll out the pastry on a lightly floured work surface to fit the base and side of the tart tin — it should be about 3 mm (⅛ inch) thick. Roll the pastry around the rolling pin, then lift and ease it into the tin, gently pressing to fit the side. Trim the edges, cover with plastic wrap and refrigerate for 1 hour.

4. Meanwhile, preheat the oven to 200°C (400°F/Gas 6).

5. Prick the base of the chilled pastry case with a fork. Line with baking paper and half-fill with baking beads, rice or dried beans. Bake for 10 minutes, then remove the paper and beads and bake for a further 8–10 minutes, or until the pastry is golden. Remove from the oven and allow to cool slightly.

6. Meanwhile, reduce the oven temperature to 160°C (315°F/Gas 2–3) and finish making the filling. Whisk the eggs, sugar and melted butter in a bowl until well combined. Transfer the raisin mixture to a saucepan and gently heat through — do not allow to boil. Pour the warm raisin mixture over the egg mixture, stirring to combine.

7. Pour the filling into the tart case and bake for 30–40 minutes, or until the filling has just set. Allow to cool a little, then serve lightly dusted with icing sugar if desired.

8. Red wine and raisin tart is best eaten the day it is made.