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Border Tart

Ingredients & Directions

8 oz Shortcrust pastry
2 oz Butter
2 oz Brown sugar; dark, soft
1 Egg; beaten
5 oz Dried fruit; mixed
1 oz Walnuts; chopped
1 oz Glace’ cherries; chopped
4 oz Icing sugar
1 tb Water

Set oven to 375?F or Mark 5. Grease a 7 inch round flan tin. Gently
melt the butter and sugar together in a pan. Remove from the heat and
leave to cool. Meanwhile roll out the pastry on a floured surface
and line the flan tin. Add the beaten egg to the butter/sugar
mixture and mix well. Then add the mixed dried fruit, chopped nuts
and chopped glace cherries and beat well. Put the mixture in to the
tin, level the top and bake for 20 to 25 minutes. Allow to cool.
Mix together the icing sugar and the water and use to drizzle a
lattice pattern over the tart. Turn out when quite cold.

** Scottish Tea-Time Recipes — Johanna Mathie ** ** ISBN = 1
898435 18 9 **

1 tart

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