Scottish Border Tart Recipe #364663
Sweet and fruity. Reminds me of my visits to my grandmother when I was younger. She used to make this every time we visited.
by Chef Fiona26
45 min | 15 min prep
SERVES 6 , 1 tart
- 225 g shortcrust pastry
- 140 g mixed dried fruit
- 50 g butter
- 50 g dark brown sugar
- 25 g walnuts, chopped
- 25 g glace cherries, chopped
- 1 egg, beaten
For the Topping
- 110 g icing sugar
- 1 tablespoon lemon juice
- Pre-heat oven to 190°C, 375°F.
- Lightly grease a 7 inch Baking tin.
- Roll out the pastry and line the baking tin.
- Gently melt the butter and sugar together in a pan.
- Leave to cool and then add the dried fruit, walnuts and cherries.
- Stir in the beaten egg.
- Place the mixture in the pastry-lined baking tin.
- Cook in oven for 25 to 30 minutes or until pastry is lightly browned.
- Allow to cool.
- Mix together the icing sugar and lemon juice and spread over the tart.
- Allow to set before serving.
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5 stars