Border tart

Yield: 1 tart

Measure Ingredient
8 ounces Shortcrust pastry
2 ounces Butter
2 ounces Brown sugar; dark, soft
1 Egg; beaten
5 ounces Dried fruit; mixed
1 ounce Walnuts; chopped
1 ounce Glace' cherries; chopped
4 ounces Icing sugar
1 tablespoon Water

Set oven to 375øF 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 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-13-95

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