Cumberland Rum Nicky is a British date tart — chopped dates soaked in dark rum, mixed with brown sugar and ground ginger, then baked inside a short, buttery pastry case. It takes about 80 minutes start to finish and uses ingredients you can find at any grocery store. The honest reason to make it: the filling is sticky, warmly spiced, and genuinely different from anything else in the usual home-baker rotation.
The technique that matters
Two things decide whether this tart works. First, keep your butter cold when making the pastry. Cold butter creates small pockets of fat that turn into flaky layers in the oven. If the butter warms up while you’re rubbing it in — from warm hands or a warm kitchen — the pastry bakes dense instead of tender. Work quickly, and if the dough starts feeling greasy, put the bowl in the fridge for 10 minutes before continuing. Second, don’t skip the 30-minute chill after the dough comes together. Chilling relaxes the gluten and firms the fat back up, which means the pastry holds its shape in the dish rather than shrinking away from the sides during baking. Both steps are short and passive — they just require planning ahead.
About the ingredients
- Dried dates: Standard pitted dried dates from the baking aisle work fine. Medjool dates are softer and sweeter, which gives the filling a slightly smoother texture — worth it if you can find them, but not essential.
- Dark rum: The darker the rum, the more pronounced the molasses flavour in the filling. A mid-range dark rum is plenty — skip the aged sipping rum, it’s wasted here.
- Stem ginger: The recipe uses ground ginger, which is easy to find and does the job. If you happen to have stem ginger in syrup, you can finely chop one ball and add it to the filling for a sharper, juicier heat — but ground ginger alone is not a compromise.
- Dark brown sugar: Use dark brown sugar rather than light if you have a choice. It has more molasses, which deepens the filling and balances the rum.
Troubleshooting
- Pastry cracks when you roll it out: The dough is too dry or too cold. Let it sit at room temperature for 5 minutes, then press any cracks back together with your fingers before re-rolling. Add a few drops of cold water to the dough if it keeps splitting.
- Filling leaks under the pastry base: The pastry case has a thin spot or a small tear. Before adding the filling, press the raw pastry case gently all over to find any thin areas and patch them. Placing the pie dish on a baking tray (as the recipe directs) will catch any overflow — don’t skip that step.
- Filling looks dry after baking: The dates absorbed all the rum during soaking and there was no liquid left to loosen the mixture. Soak for the minimum 15 minutes, but don’t go much longer than 30 — over-soaking can leave the filling paste-like. If it looks dry before it goes in the oven, stir in a teaspoon of water.
- Pastry top strips slide off during baking: Press the strips firmly onto the edge of the pastry case where they meet, and brush the contact points with a little cold water to help them stick. Skip the decorative strips entirely if you want — not worth the extra fuss for a first attempt.
- Pastry base is pale and soft underneath: The tart needs a hotter base. Place the pie dish directly on the lowest oven rack for the last 10 minutes of baking to crisp the bottom.
Keeping it fresh
Once cooled, cover the tart and store it at room temperature for up to 2 days — the rum in the filling actually helps it keep. After that, move it to the fridge, where it will last another 2 days; the pastry softens slightly when refrigerated, so bring a slice to room temperature for 20 minutes before eating, or warm it in a low oven (300°F / 150°C) for 8 minutes. The baked tart freezes well: wrap individual slices in cling film, then foil, and freeze for up to 6 weeks. Thaw overnight in the fridge. You can also make the pastry dough up to 2 days ahead — keep it wrapped in the fridge until you’re ready to roll.
Cumberland Rum Nicky
Equipment
- Mixing Bowls
- Rolling pin
- Pastry Cutter
- 9-inch pie dish
- Baking Tray
Ingredients
For the Pastry:
- 2 cups all-purpose flour preferably unbleached
- 0.5 cup unsalted butter chilled and cubed
- 1 tablespoon sugar
- 3 tablespoons cold water or as needed
For the Filling:
- 1 cup dried dates pitted and chopped
- 0.5 cup dark rum
- 0.5 cup brown sugar preferably dark
- 1 teaspoon ground ginger
Instructions
- In a large mixing bowl, combine the all-purpose flour and sugar. Add the chilled butter cubes, rubbing them into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- Add the cold water one tablespoon at a time, mixing gently until the dough begins to come together. Avoid overmixing. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Meanwhile, soak the chopped dates in dark rum for at least 15 minutes to infuse the rich flavors.
- Preheat the oven to 375°F (190°C). Roll out the chilled pastry on a lightly floured surface to fit your 9-inch pie dish.
- In a medium bowl, combine the soaked dates (along with any remaining rum), brown sugar, and ground ginger. Stir until well mixed.
- Spoon the date mixture into the prepared pastry case, spreading it evenly. Use any leftover pastry to create decorative strips on top if desired.
- Place the pie dish on a baking tray to catch any spills and bake for 35 minutes or until the pastry is golden brown and the filling is bubbling.
Notes
- Consider using Medjool dates for their natural sweetness and texture.
- For a non-alcoholic version, replace the rum with apple juice.
Nutrition
FAQ
Can I make this without alcohol?
Yes — replace the dark rum with apple juice in equal measure. The filling will be sweeter and milder, without the warm depth the rum adds, but the tart still works well.
Do I need to blind-bake the pastry case first?
No, this recipe does not require blind baking. The filling is dense enough that the pastry base cooks through during the 35-minute bake, especially if you place the dish on the lowest oven rack.
My pastry dough feels sticky and won’t roll — what do I do?
It needs more chilling time. Wrap it back up and return it to the fridge for another 15 minutes. Add a light dusting of flour to your work surface and rolling pin, but use as little as possible — too much flour toughens the pastry.
How do I know when the tart is done?
The pastry should be an even golden brown and the filling should be visibly bubbling around the edges. If the top is browning too fast before the 35 minutes are up, lay a loose piece of foil over it for the remaining time.
Can I use a store-bought pastry crust instead of making my own?
Yes, a refrigerated shortcrust pastry sheet works as a straightforward substitute. Unroll it into your 9-inch dish, trim the edges, add the filling, and bake as directed — the result is a little less flaky than homemade but perfectly good.
More sweet things to bake
- Toasted Coconut Custard Pie
- Dark Chocolate Espresso Tartlets
- Southern Maple Bourbon Bread Pudding
- Honey Ginger Pears