Scottish Border Tart - cooking recipe

Ingredients

225 g shortcrust pastry
140 g mixed dried fruit
50 g butter
50 g dark brown sugar
25 g walnuts, chopped
25 g glace cherries, chopped
1 egg, beaten
For the Topping
110 g icing sugar
1 tablespoon lemon juice

Preparation

Pre-heat oven to 190\u00b0C, 375\u00b0F.
Lightly grease a 7 inch Baking tin.
Roll out the pastry and line the baking tin.
Gently melt the butter and sugar together in a pan.
Leave to cool and then add the dried fruit, walnuts and cherries.
Stir in the beaten egg.
Place the mixture in the pastry-lined baking tin.
Cook in oven for 25 to 30 minutes or until pastry is lightly browned.
Allow to cool.
Mix together the icing sugar and lemon juice and spread over the tart.
Allow to set before serving.