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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

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



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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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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