Scottish Border Tart

READY IN: 45mins
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.

Ingredients Nutrition

Directions

  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.

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