Recipe for Eyemouth Tart 
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Yield:
24
Ingredients:
Amount Ingredient
1 x quantity basic shortcrust pastry recipe
60 gm walnuts roughly chopped
60 gm currants
60 gm desiccated coconut
60 gm glace cherries quartered
60 gm raisins
30 gm caster sugar1 egg size 3 beaten
30 gm butter melted
----------------- For the topping: ----------------
230 x gicing sugar
2 tsp lemon juice
Instructions:
Instructions: Set the oven at Gas Mark 5 375 degrees F 190 degrees C. Roll out the pastry and use to line the swiss roll tin.

Mix together the dry ingredients stir in the beaten egg and melted butter.

Spread the mixture over the pastry and bake for about 25 minutes until golden brown.

Mix the icing sugar with the lemon juice and about 60 ml (2 fi oz) water and use to ice the tart while still hot.

Serve cut in small squares.

Note: this recipe is from Ena Baxters Scottish Cookery Book.

Makes 24

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