Recipe by Chef Fiona26
Sweet and fruity. Reminds me of my visits to my grandmother when I was younger. She used to make this every time we visited.
Top Review by Frugal Fifer
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.
- 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
Directions See How It's Made
- 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.