Border Tart

  • on May 6, 2007
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Ingrients & Directions

8 oz Shortcrust pastry
2 oz Butter
2 oz Dark soft brown sugar
1 Egg, beaten
5 oz Mixed dried fruit
1 oz Walnuts, chopped
1 oz Glace cherries, chopped
4 oz Icing sugar
1 tb Water

Set oven to 375F Gas 5. Grease a 7 inch round flan tin. Gently melt the
butter and sugar together in a pan. Remove from the heat and leave to cool.
Meanwhile roll out the pastry on a floured surface and line the flan tin

4 Servings

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