Eyemouth Tart Food

SCOTTISH BORDER TART

Steps:

• Pre-heat oven to 190°C, 375°F.
• 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.

EYEMOUTH TART

Steps:

• 1. Heat oven to 375°. Have a 9 x 9 x 2-inch baking pan ready.2. To make cookie layer, beat butter in a small bowl with electric mixer until fluffy. Beat in sugar. On low speed, gradually beat in flour. Press evenly in bottom of pan. Bake 15 minutes. (Leave oven on.)3. To make filling, reduce oven temperature to 325°. Mix sugar, walnuts, currants, raisins, coconut, and cherries. Stir in egg and melted butter. Spoon evenly over baked cookie layer. Bake 25 minutes.4. To make icing, stir together powdered sugar and water until smooth. Spread over filling. Cool. Cut into bars or squares.