Scottish Border Tart
- 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
- Pre-heat oven to 190u0b0C, 375u0b0F.
- 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.
shortcrust pastry, butter, brown sugar, walnuts, glace cherries, egg, icing sugar, lemon juice
Taken from www.food.com/recipe/scottish-border-tart-364663 (may not work)