Looking to bring a touch of Scottish elegance to your holiday table? This traditional Scottish whiskey fruit tart combines the rich heritage of Highland baking with classic British pastry-making techniques. A sophisticated twist on beloved British desserts, this tart transforms dried fruits and premium Scotch whiskey into a celebration-worthy finale for any meal.
Drawing inspiration from the iconic Scottish black bun, a dense fruit cake traditionally enjoyed during Hogmanay (Scottish New Year), this modernized tart offers a more refined approach to traditional Scottish baking. The addition of whiskey adds depth and complexity, creating an unmistakably Scottish character that sets it apart from other British fruit tarts.
Perfect for Christmas festivities, New Year celebrations, or as a showstopping dessert for your Robert Burns Night supper, this tart seamlessly bridges old and new Scottish culinary traditions. The recipe, adapted from celebrated chef Gary Rhodes’ “New British Classics,” demonstrates how traditional British desserts can be thoughtfully updated for contemporary tastes while maintaining their authentic charm.
The combination of plump dried fruits infused with premium Scotch whiskey creates a rich, sophisticated and comforting filling. Encased in buttery shortcrust pastry, each slice offers a perfect balance of textures – from the crisp, golden crust to the luxuriously dense fruit filling.
Whether you’re exploring Scottish cuisine, planning a Burns Night celebration, or simply looking to expand your repertoire of British desserts, this whiskey fruit tart provides a taste of Highland hospitality. Pair it with a dram of single malt Scotch whiskey for an authentic Scottish dessert experience that honors both tradition and modern tastes.
Scottish Fruit Tart with Whiskey
Equipment
Ingredients
For the Filling
- 1/2 cup dark brown sugar
- 1/2 cup unsalted butter
- 1 tbsp. golden syrup
- 2 medium eggs
- 3/4 cup currants
- 1 medium lemon zested
- 1/2 cup sultanas
- 1/2 cup raisins
- 1/2 cup walnuts chopped
- 2 tbsp. whiskey or juice from the lemon
Sweet Shortcrust Pastry
- 1 cup all-purpose flour
- 1/2 cup unsalted butter chopped
- 1/2 cup caster or icing sugar
- 1 large egg yolk
- 1 large egg
- 1 medium lemon zested
Instructions
Prepare the Pastry
- Sift the flour with the salt. Rub in the butter until the mixture resembles crumbs.
- Stir in the sugar into the flour and butter mixture, then add the egg yolk, egg and lemon zest.
- Work everything together and refrigerate for 30-60 minutes.
- Leave the dough out to warm up 20 minutes before rolling.
- Roll the pastry 1/4 (3 mm) thick and line an 8 inch tart ring, pressing gently into the edge for a nice finish. Leaving it untrimmed, refrigerate for 20 minutes.
- Pre-heat the oven to 400F. Press and finish the top edge of the pastry edge. Line the ring with parchment and pie weights or dried beans/rice and blind bake for 15 to 20 minutes.
- Remove from the oven and lift the paper and pie weights from the tart.
Prepare the Filling
- Reduce the oven temperature to 375F
- Gently melt the sugar, butter and golden syrup in a saucepan. Remove from the heat and whisk in the beaten eggs. Add the lemon zest, fruits, walnuts and whisky or lemon juice. Mix well together and spoon into the tart shell.
- Bake for 20-25 minutes. Remove from the oven and let cool.
- Can be served warm or cold, with whipped cream, custard or ice cream.
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If you love British classics but think they could do with a makeover to modernize this cookbook is for you.
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