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Border Tart Veg CD DP
Scottish 50mins plus cooling
Serves 4-6 Cold Vegetarian Fruit Nuts
Dessert Pudding Scotland British Europe
Instructions
225g/8 oz Shortcrust Pastry
2 tbsp Raspberry Jam
50g/2oz Butter
50g/2oz Soft Brown Sugar
1 Egg, beaten
125g/5oz Mixed Dried Fruit
25g/1oz Walnuts, chopped
25g/1oz Glace Cherries, chopped
To Decorate
100g/4 oz Icing Sugar
1 tbsp Water
Instructions
1. Preheat the oven to 190C, 375F, Gas 5 and lightly grease a 20cm/8-inch flan
tin.
2. Place the butter and sugar in a saucepan and heat very gently. Remove from
the heat and allow to cool.
3. Roll out the pastry and use to line the flan tin then spread the jam evenly
over the pastry. Set aside.
4. Add the dried fruit, walnuts and cherries, mix well then stir in the beaten
egg.
5. Pour the fruit mixture over the jam and bake for 25 to 30 min until the
pastry is golden brown. Remove from the oven and allow to cool.
6. Mix the icing sugar and water together then drizzle or spread over the top of
the cooled tart. Allow to set before serving.
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