Scottish Border Tart

Sweet and fruity. Reminds me of my visits to my grandmother when i was younger. She used to make this every time we visited.

Pre-heat oven to 190c , 375f.

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.

shortcrust pastry, mixed dried fruit, butter, dark brown sugar, walnuts, glace cherries, egg, icing sugar, lemon juice