Ingredients:
340g sweet shortcrust pastry (ie made with 340g flour)
finely-grated zest of 1 lemon
For the Filling:
110g dark brown sugar
110g butter
1 tbsp golden syrup
2 medium eggs, beaten
freshly-grated zest of 1 lemon
110g currants
55g sultanas
55g raisins
55g walnuts, chopped
2 tbsp whisky
Method:
Prepare the pastry according to the recipe, but add the lemon zest to the mixture. Cover with clingfilm and set aside in the refrigerator to chill for 20 minutes.
When the pastry has chilled, turn out onto a lightly-floured work surface and roll out about 3mm thick. Use to line the base and sides of a 20cm diameter flan ring (ensure you press gently into the fluted edge. Leaving it untrimmed, transfer to the refrigerator and chill for 20 minutes.
Press and trim the overhanging pastry then fill the flan ring with greaseproof (waxed) paper and baking beans. Transfer to an oven pre-heated to 200°C and bling bake for about 15 minutes, or until the pastry has dried. Remove from the oven, take out the baking beans and waxed paper then set aside to cool. At the same time reduce the oven temperature to 190°C.
Combine the sugar, butter and golden syrup for the filling in a saucepan. Melt gently over low heat and when molten take off the heat then whisk in the beaten eggs. Stir in the lemon zest, fruit, walnuts and whisky. Mix thoroughly to combine then spoon into the prepared pastry case.
Return to the oven and bake for about 22 minutes, or until the pastry is golden and the filling is set. Remove from the oven and allow to cool for about 10 minutes.
This tart can be served hot or cold with cream, custard or ice cream.
Find more classic Burns Night recipes here.
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