Borders Tart is a traditional Scottish recipe for a classic fruit tart made with dried fruit that's baked in a shortcrust shell and served topped with lemon juice icing (frosting). The full recipe is presented here and I hope you enjoy this classic Scottish version of: Soused Herrings.
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This is a classic fruit tart that comes from the region of the Scottish borders. Traditionally a mix of dried fruit and mixed peel is used.
Ingredients:
For the Tart:
60g (2 oz) butter
60g (2 oz) soft dark brown sugar
240g (8 oz) sweet shortcrust pastry
1 egg, beaten
150g (3 oz) mixed, dried, fruit
60g (2 oz) mixed candied peel, chopped
30g (1 oz) walnuts, chopped
30g (1 oz) glacé cherries, chopped
For the Topping:
120g (4 oz) icing sugar
1 tbsp water
1 tsp lemon juice
Method:
Combine the butter and sugar in a small pan. Heat gently until the butter has melted then stir until the sugar has dissolved and take off the heat. Set aside to cool.
Turn the pastry onto a floured work surface and roll out until large enough to cover the base and sides of a 16cm (7 in) round flan tin. Trim the pastry and set aside.
Mix together the fruit in a bowl, adding the walnuts and the chopped glacé cherries. Stir in the beaten egg then turn into the prepared flan tin. Transfer to an oven pre-heated to 180°C (360°F) and bake for about 25 minutes, or until the pastry is lightly golden brown. Remove from the oven and set aside to cool.
When the tart has cooled completely, mix together the icing sugar, water and lemon juice in a bowl. Spread this over the top of the tart and set aside to set before serving.
