This is based on one of my mother’s tea-time specials. These days, Border tart is a shortcrust pastry case filled with a rich, spiced raisin filling, to which I add the grated zest of a lemon. Originally it was an enriched yeast pastry case filled with almonds, raisins, peel and marzipan, all bound together in an egg custard. The dough for the base would have been a portion taken from the weekly bread-making.
There are similar tarts to be found all over the Borders, most notably Eye