Traditional Scotland Teatime Treats Ideas
Border Fruit Tart Recipe
This is a recipe for Border Tart. To all intents it is a rich fruit tart encased in pastry. Originally from the borders of Scotland it is available in bakeries all over Scotland.
- 8 oz Shortcrust pastry
- 2 oz Dark soft brown sugar
- 1 Egg, beaten
- 5 oz Mixed dried fruit
- 2 oz Butter
- 1 oz Walnuts, chopped
- 1 oz Glace cherries, chopped
Ingredients for decoration/topping:
- 4 oz Icing sugar
- 1 tablespoon Water
- 1 tsp lemon juice
Pre heat oven to 375F. Butter/ grease a 7 inch round flan
tin. Gently melt the butter and sugar together in a
pan then remove from the heat and leave to cool. Meanwhile
roll out the pastry on a floured surface and line the
In a seperate bowl add the dried fruit, walnuts and cherries then stir in the beaten egg. Place the mixture into the prepared baking dish and bake for 25 to 30 min or until the pastry is slightly browned.
Allow to cool before mixing the icing sugar, water and lemon juice together.
Spread over the top of the tart, allow to set before serving.
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For US to UK equivalents for food weights and measurements see this rough guide
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