Total Time
Prep 15 mins
Cook 30 mins

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

Ingredients Nutrition


  1. Pre-heat oven to 190°C, 375°F.
  2. Lightly grease a 7 inch Baking tin.
  3. Roll out the pastry and line the baking tin.
  4. Gently melt the butter and sugar together in a pan.
  5. Leave to cool and then add the dried fruit, walnuts and cherries.
  6. Stir in the beaten egg.
  7. Place the mixture in the pastry-lined baking tin.
  8. Cook in oven for 25 to 30 minutes or until pastry is lightly browned.
  9. Allow to cool.
  10. Mix together the icing sugar and lemon juice and spread over the tart.
  11. Allow to set before serving.
Most Helpful

Made this for Virtual Culinary Cruise: The British Isles and Ireland 2009 for the Scottish leg. My Mum makes border tart but it is not the same as this one. I really like the size of the recipe as often the ones you see are for a larger tin - I used a rectangular one. The nuts and cherries are a lovely addition and as Tea Jenny said the lemon icing is lovely on the top. The only thing I will say is watch this in the oven, mine cooked fairly quickly- maybe my oven, but safer to watch than have bitter fruit. Thanks for posting. It was a pleasure to make.

Frugal Fifer September 29, 2009

Hi Fiona, I have made a similar tart to this but I think your Grandmothers is better, the one I make just has currants. The nuts and the cherries make a nice wee change. It's very sweet but sometimes you need a hit of sweetness to get you through the day. I liked the lemon juice in the icing sugar I use water this is much better. Hope to see more of your recipes on zaar. Thank you for a keeper. Made for PAC spring 2009.

Tea Jenny April 07, 2009