Scottish Fruit Tart with Whisky

This is a typical British tart, its Scottish origins betrayed by the addition of whisky. The enclosing of dried fruit in pastry is very similar to the Scottish black bun, a cake made especially for New Year. And this tart would be perfect for Christmas, New Year, or any time of the year.

If you’re not a big fan of whisky it can be omitted from the recipe and replaced with the juice of a lemon. The whisky can be offered separately, served whipped into double cream or custard.