Allendale Co‑operative Society Ltd

Border Tart

Takes 40 minutes.

Set oven to 190°C / 375°F / Gas 5. Grease a 7 inch round flan tin. Gently melt the butter and sugar together in a pan. Remove from the heat and leave to cool. Meanwhile roll out the pastry on a floured surface and line the flan tin. Add the beaten egg to the butter/sugar mixture and mix well. Then add the mixed dried fruit, chopped nuts, and chopped glacé cherries, and beat well. Put the mixture in to the tin, level the top and bake for 20 to 25 minutes. Turn out when cold. Slice and serve.