Scottish Fruit and Whisky Tart

• Produce

  • 4 oz Currants
  • 2 oz Raisins
  • 2 oz Sultanas
  • 2 Zest of a lemon

• Refrigerated

  • 2 Eggs, medium

• Condiments

  • 1 tbsp Golden syrup

• Baking & Spices

  • 4 oz Brown sugar, soft dark

• Nuts & Seeds

  • 2 oz Walnuts

• Bread & Baked Goods

  • 12 oz Shortcrust pastry, sweet

• Dairy

  • 4 oz Butter

• Beer, Wine & Liquor

  • 2 tbsp Scotch whisky

Found on teatimerecipes.co.uk

Description

Ingredients

• 12 oz (350g) sweet shortcrust pastry
• Finely grated zest of a lemon
• 1 tablespoon golden syrup
• 4 oz (100g) soft dark brown sugar
• 4 oz (100g) butter
• 2 beaten medium eggs
• Grated zest of a lemon
• 2 oz (50g) sultanas
• 2 oz (50g) raisins
• 4 oz (100g) currants
• 2 oz (50g) chopped walnuts
• 2 tablespoons Scotch whisky

Directions

• Incorporate the lemon zest into the pastry and let it rest for 20 minutes.
• Roll it out to ⅛ inch (2-3mm) thick and use it to line an 8 inch (20cm) tart pan.
• Press the pastry right into the edges to make the crust but do not trim it yet.
• Refrigerate the crust for 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Line the crust with greaseproof paper then fill it with raw rice or beans.
• Trim off the excess pastry (alternatively, do that after baking).
• Bake for 15 to 20 minutes, then remove the rice or beans.
• Turn the oven down to 375 degrees F (190 degrees C).
• Put the golden syrup, sugar and butter in a pan.
• Cook gently until the sugar melts.
• Take the pan off the heat and whisk in the eggs.
• Add the fruits, nuts, whisky and lemon zest.
• Mix with a wooden spoon until well combined.
• Now spoon the filling into the crust, levelling the top flat.
• Bake the tart for 20 to 25 mins or until the filling is set but the middle is slightly jiggly still.
• Let the pie cool before serving in wedges.