This recipe comes from Gary Rhodes’ book New British Classics. If you love British classics but think they could do with a makeover to modernize this cookbook is for you.
Scottish Fruit Tart with Whiskey
This is a typical British tart, its Scottish origins betrayed by the addition of whiskey.
Servings 6 servings
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
- 1/2 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.
