Monday, October 23, 2006

Border Tart

Our walnut harvest has been underway for a week or so now, and the girls are eager to help. They leave a little pile for the squirrels, not to be too selfish, and indeed the following day there's nothing left. Today we used some of the walnuts for this simple tart recipe, once again from Scotland, this time from the Borders.


Preparation : 20 minutes
Cooking : 30 minutes
Ingredients for 4

Sweet shortcrust pastry
150 gr butter
50 gr sugar
225 gr plain flour
1 egg

1 egg
75 gr brown sugar
50 gr melted butter
2 tbsp white wine vinegar
115 gr sultanas
25 gr chopped walnut


Sweet shortcrust pastry

  • Mix the butter and sugar in a food mixer, add the flour and the egg, to obtain a smooth paste.
  • Leave to cool in the fridge before use.


  • Preaheat the oven to 190° (mk.5).
  • Mix the egg, sugar and melted butter together.
  • Add the vinegar, sultanas and chopped nuts.

  • Roll out the pastry to fit a tart mould.
  • Spread the filling evenly over the pastry.
  • Bake for 30 minutes.
  • Leave to cool for 30 minutes before serving.

Serve the tart warm with crème fraîche, or cold.


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