Eyemouth Tart
(Eyemouth is a small fishing village on the east coast near the Border with England). I always make at least one for our Hogmanay celebrations.
Pastry
4 oz plain flour
2.5 oz butter
1 oz caster sugar
1 egg yolk
Filling
2 oz chopped wlanuts
2 oz raisins
2 oz coconut (dessicated)
2 oz glace cherries
3 oz caster sugar
2 oz melted butter
1 egg
Icing
2 oz icing sugar
enough lemon juice to mix sugar to a smooth paste
Make the pastry. Chill and then rollout to fit an 8 inch flan or quiche tin.
Mix all the dry ingredients for the filling, add the egg and melted butter. Spread the filling on the pastry. Bake at gas mark 5 or 190 degrees C or 375 degrees F for approx 25-30 minutes or until the pastry is cooked (not an exact science as we all know!)
Mix icing and then drizzle over the tart whilst it is still warm.
This tart should be served cold, but not chilled.
(Eyemouth is a small fishing village on the east coast near the Border with England). I always make at least one for our Hogmanay celebrations.
Pastry
4 oz plain flour
2.5 oz butter
1 oz caster sugar
1 egg yolk
Filling
2 oz chopped wlanuts
2 oz raisins
2 oz coconut (dessicated)
2 oz glace cherries
3 oz caster sugar
2 oz melted butter
1 egg
Icing
2 oz icing sugar
enough lemon juice to mix sugar to a smooth paste
Make the pastry. Chill and then rollout to fit an 8 inch flan or quiche tin.
Mix all the dry ingredients for the filling, add the egg and melted butter. Spread the filling on the pastry. Bake at gas mark 5 or 190 degrees C or 375 degrees F for approx 25-30 minutes or until the pastry is cooked (not an exact science as we all know!)
Mix icing and then drizzle over the tart whilst it is still warm.
This tart should be served cold, but not chilled.