Ingredients for Scottish Border Tart
- Shortcrust Pastry
- Mixed Dried Fruit
- 50g butter
- Dark Brown Sugar
- 50g chopped walnuts
- Glace Cherries
- 1 large egg
- 100g icing sugar
- 1-2 tablespoons lemon juice
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How to Make Scottish Border Tart
- Preheat oven to 190°C (375°F).
- Lightly grease a 7-inch round baking tin.
- Roll out 1 sheet (approx. 140g) of ready-made shortcrust pastry and line the baking tin, trimming any excess.
- In a saucepan, gently melt 50g of butter over low heat. Stir in 75g of granulated sugar until dissolved.
- Remove from heat and let cool slightly. Stir in 100g mixed dried fruit (raisins, currants, cranberries), 50g chopped walnuts, and 50g glace cherries.
- Beat 1 large egg lightly and stir it into the fruit mixture.
- Pour the fruit mixture into the pastry-lined baking tin.
- Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.
- Let the tart cool completely on a wire rack.
- While the tart cools, whisk together 100g icing sugar with 1-2 tablespoons of lemon juice until smooth and spreadable.
- Spread the icing evenly over the cooled tart.
- Let the icing set completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
118g
Fat
38g
Carbs
20g
