Open shortcrust pastry base with a sweet cake filling, usually of round form about 1in thick. The filling is typically wheatflour sponge with fruit and almonds. The top is decorated with a lattice pattern in pastry strips or icing.
Origin is not known, but appears to be very modern, perhaps post-1980?
Original Receipt from www.nationalparks.gov.uk
Recipe for border tart
Pastry (Short Crust)
1oz ground almonds
1 tbsp of marmalade
a few drops of almond essence
3oz icing sugar
2tbsp lemon juice
How to make it:
Mix all the filling ingredients together. Line a plate with pastry, cover with the filling and cook in a moderately hot oven for 15 mins, then reduce heat for 15 mins. Take out of the oven and mix up the icing. Ice the top of cake whilst warm.
Perfect after a long walk along Hadrian's Wall!
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