Border Tart


Shortcrust pastry (see Cherry Franzipan)

2 oz (50g) margarine
3 oz (75g) caster sugar
1 egg, beaten
1 cup mixed fruit
few drops vanilla essence
pinch of baking powder
glacé icing to decorate


1. Line a 7″ flan tin with pastry.
2. Cream margarine and sugar and beat in egg.
3. Stir in remaining ingredients and mix well.
4. Spoon mixture into prepared pastry case.
5. Bake in a pre-heated oven 230°C/450°F/Gas 8 for 5 minutes then reduce heat to 200°C/400°F/Gas 6 for 20 minutes.
6. Dribble glacé icing onto cooled tart.

Rene Stewart, St Columba, Edinburgh