Recipe: Pie with a splash of rum

We begin our series on pies with a walnut-and-rum number from Julie O'Laughlin of Worthing, West Sussex. She will receive a bottle of 1991 Rully Champs Cloux.

Rum and walnut tart

Serves 6

Ingredients: For the pastry: 6oz (170g) strong white flour

1oz (30g) castor sugar

3oz (85g) butter

grated zest and juice of 1/2 orange

1 egg, separated

For the filling: 3 1/2 oz (100g) butter

3 1/2 oz (100g) dark muscovado sugar

1 large egg

2tbs rum

1oz (28g) ground walnuts

6oz (170g) broken walnuts

Preparation: Preheat oven to 200C/400F/gas 6. Cut butter into cubes. Combine flour and sugar, then rub in butter until it has the consistency of bread crumbs. Mix zest into egg yolk. Add to flour, then add orange juice gradually, mixing until dough is pliable. Roll out on a lightly floured surface to fit a 9 1/2 in pie dish. Line dish with pastry and chill in freezer for 7-10 minutes.

Once pastry is chilled, but not frozen, prick the bottom with a fork repeatedly, then bake for 7-10 minutes. Remove from oven, and coat pastry with egg white. Return to oven for 5 minutes. Beat softened butter and sugar together until fluffy. Then blend in egg, rum and ground nuts. Fold in broken nuts and decant into pastry case. Return to oven, reducing temperature to 180C/350F/gas 5 and bake for 25 minutes. Serve with creme fraiche or soured cream.