SCOTTISH BORDER TART

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Scottish Border Tart image

Sweet and fruity. Reminds me of my visits to my grandmother when I was younger. She used to make this every time we visited.

Provided by Chef Fiona26

Categories     Tarts

Time 45m

Yield 1 tart, 6 serving(s)

Number Of Ingredients 9

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
110 g icing sugar
1 tablespoon lemon juice

Steps:

  • 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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