Scottish Border Tart
Experience the timeless charm of Scottish baking with this delicious Scottish Border Tart, a golden pastry filled with a rich, fruity mixture that’s bursting with flavor. This traditional tart, hailing from the Scottish Borders, features a buttery, homemade shortcrust pastry that perfectly encases a delectable filling of currants, glacé cherries, mixed peel, and chopped almonds, all bound together with golden syrup and a hint of vanilla. The pastry is blind-baked to crisp perfection, ensuring a flawless base for the luscious filling, which bakes to a beautiful golden finish. Ideal for afternoon tea, festive gatherings, or as a weekend baking project, this tart is a true celebration of classic Scottish flavors. Serve it sliced with a cup of tea or coffee for a cozy treat that will transport you straight to the heart of Scotland.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Unsalted butter (cold, cubed)
- 30 g Powdered sugar
- 1 Egg yolk
- 1 tbsp Cold water
- 100 g Soft light brown sugar
- 75 g Unsalted butter (melted)
- 1 Egg
- 1 tbsp Golden syrup
- 75 g Currants
- 50 g Glacé cherries (quartered)
- 50 g Mixed peel
- 50 g Blanched almonds (chopped)
- 1 tsp Vanilla extract
Instructions
Preheat your oven to 180°C (350°F/Gas Mark 4). Lightly grease a 20cm (8-inch) tart tin with a loose bottom.
In a mixing bowl, combine the all-purpose flour and powdered sugar. Rub in the cold, cubed butter using your fingertips until the mixture resembles breadcrumbs.
Add the egg yolk and cold water, and mix until the dough comes together. Wrap the dough in cling film and chill in the refrigerator for 20 minutes.
Roll out the chilled dough on a floured surface and use it to line the prepared tart tin. Trim any excess pastry and prick the base lightly with a fork. Chill the lined tin in the freezer for 10 minutes.
Blind bake the pastry shell: Line the pastry with baking parchment and fill with baking beans or rice. Bake for 12 minutes, then remove the parchment and baking beans and bake for 5 more minutes. Set aside to cool slightly.
In a mixing bowl, whisk together the soft light brown sugar, melted butter, egg, and golden syrup until smooth.
Stir in the currants, glacé cherries, mixed peel, blanched almonds, and vanilla extract to create the tart filling.
Pour the filling into the partially baked pastry shell, spreading it out evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the filling is set and golden brown. Allow the tart to cool completely in the tin.
Remove the tart from the tin, slice, and serve. Enjoy your Scottish Border Tart with a cup of tea or coffee!
Nutrition Facts
Calories |
3144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.7 g | 232% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 350.3 g | 127% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 172.1 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 336 mg | 26% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1372 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
