Indulge in the scrumptiousness of this vegan Scottish border tart, also known as Eyemouth tart! This is an adaptation of a popular afternoon or teatime bake that you can find in many Scottish bakeries and tearooms, particularly in the Scottish borders.
The tart features a buttery pastry crust filled with dried fruit, nuts, and candied cherries, with a nutty almond topping. This vegan version of the Scottish border tart is just as delicious as the traditional recipe and is perfect for those who are looking for a dairy-free and egg free tasty home-baking.
Scottish Border tart is the perfect mince pie alternative for the festive season. This tart is also excellent as part of a New Years/Hogmanay spread or buffet. Growing up in Scotland it is traditional to have a wee buffet of yummy Scottish treats to enjoy in the lead up to the bells ringing in the New Year.
This vegan recipe features traditional mixed dried fruit, walnuts, flaked almonds, and cherries brought together with a flax-egg, and baked within a sweet, crisp shortcrust pastry shell. Finished off with drizzle of water icing, a sprinkle of lemon zest and a scattering of toasted almonds. So delicious and easy to prepare.
Where Are The Scottish Borders?
The Scottish borders are the towns and villages that are adjacent to the England-Scottish border line.
The borders are a lovely area to visit with stunning lochs, hills and crammed with history from old forts, abbeys, castles, grand estates, posh houses to visit and battlegrounds of old.
And lots of yummy traditional food that I would love to recreate using plant-based goodness. But then I am biased on account of being Scottish.
Origin Of The Scottish Border Tart
Tarts are essentially an open pie with filling added to or baked within the pastry shell.
The border tart is also known as an Eyemouth tart as it is claimed that this coastal town is where the Border tart was born.
Pies and tarts have been common since at least medieval Britain so the Border tart that is popular today likely evolved from a medieval fruit or mince pie.
Medieval mince pies were different from todays festive mince pies, as back then meat was mixed with fruits such as dried figs, raisins, and sweetened by honey. And the pastry shell was termed a coffin!
A Scottish Border Tart or Eyemouth Tart is similar to modern festive mince pies as it features sweet dried fruits, candied cherries and nuts cooked within a pasty case and topped with a water icing.
The Border Tart can be finished off with a few extra flaked almonds.
Vegan Scottish Border Tart
This vegan Scottish Border tart recipe is similar to the traditional recipe but omits dairy and eggs. The egg is replaced with ground flaxseeds or flax-meal that is simply mixed with water and allowed to sit for a few minutes to become thick and gloopy.
Ground flax-meal is now a popular ingredient available in most supermarkets, whole food shops and health shops. A bag goes a long way and will last for many more bakes.
The flax egg as it is often called does not add any flavour to bakes rather it simply binds ingredients together while boosting the overall nutrition profile of the baked goods.
Recipe Notes
Border tart will keep fresh, in a covered container and in a cool, dry place, for up to 4-5 days.
Store either in the refrigerator or simply on the countertop.
Border tart can be frozen, wrapped well in food-grade wrap for up to 3-4months.
If freezing in slices place a piece of parchment between each slice so that a portion can be removed easily.
More Traditional Scottish Vegan Treats
Chocolate Oat Flapjacks (Tasty Oat Bars)
Scottish Smiddy Dumpling (Old Fashioned Sultana Cake)
Scottish Shortbread Biscuits (cookies)
Easy Traditional Scotch Pancakes (Perfect For Pancake Day)
📖 Recipe
Vegan Scottish Border Tart (Eyemouth Tart)
Equipment
- Flan or pie tray either a circle size 7-9 inch diameter or rectangular shape roughly 13 x 4
- Mixing bowl
- Rolling pin
- small fry pan optional for toasting flaked almonds
Ingredients
Pastry:
- 200 grams plain flour Sieved, or all-purpose flour
- 100 grams vegan margarine or vegan butter
- 1 pinch salt
- 1 tablespoon caster sugar or granulated sugar
- 2 tablespoon water may require a little extra
Filling:
- 50 grams light brown sugar Or dark brown sugar/caster/granulated.
- 50 grams vegan margarine or vegan butter
- 130 grams dried fruit mix alternatively use any combination of dried fruit but dice up larger pieces such as apricots
- 60 grams glace cherries (candied) quartered
- 40 grams walnuts rough chopped.
- 30 grams flaked almonds
- 2 tablespoons plant milk
Flax-egg for filling:
- 1 tablespoon flax meal Otherwise known as ground or milled flax seeds.
- 3 tablespoon water
Iced topping:
- 100 grams icing sugar confectioners/powdered sugar.
- 1-2 tablespoon water
Garnish for topping:
- 1 rind lemon grated/zested.
- 2 tablespoon flaked almonds optional. For scattering over finished tart. Check the recipe notes for tips on toasting the almonds.
Instructions
- Preheat oven to 170 Fan/180 Celsius/ 375 Fahrenheit/Gas 5. Grease the flan dish with a small amount of vegan margarine.
- Prepare the flax egg by mixing 1 tablespoon of flax meal with 3 tablespoons of cold water.Set aside until required or for at least 10 minutes.
Prepare the pasty
- Place the flour and salt into a mixing bowl. Add the sugar and mix.
- Rub in the margarine until the mix resembles breadcrumbs.
- Add between 2-3 tablespoons of water a little at a time. Just enough water to bring the mix into a pastry dough that is not sticky. Just sprinkle more flour and knead gently if its too sticky. Knead the pastry into a ball.
- Rest the pastry in the fridge for at least 10 minutes.You don't need to cover the pastry unless you are preparing the pastry a few hours in advance. If so wrap the pastry with some greaseproof paper or a clean tea towel.
Prepare the tart filling:
- While the pastry is in the fridge whip the sugar and margarine together in a mixing bowl until creamy.
- Add the flax egg to the creamed mix.Whisk with a fork till until well combined. Add the plant milk and mix.Don't worry if the mix looks split or curdled. It will be fine once baked.
- Add the mixed dried fruit, glace cherries, almonds and walnuts. Stir until all is combined.
Build and assemble the tart:
- Remove the pastry from the fridge. Flour your work surface and rolling pin. Roll out the pastry to about ½ cm thick.
- To easily pick up your pastry, wrap the pastry around the rolling pin and lift up the pasty and gently drop into your flan tin.
- Press down the pastry into the sides of your tart dish.
- Trim the edges with a small knife.
- Add the filling and spread out the top to a neat layer.
- Place in the middle shelf of the oven or the shelf below the middle one. If the tart is too close to the top of the oven the dried fruit may become too dark.
- Bake for 25-30 minutes or until the pastry is golden. The exact time will depend on your oven. Check after 20 minutes. If the filling is browning too quick just turn your oven down to the next setting.
- Leave in the tin until cool and set before turning out onto a cutting board to decorate.
Toast the almond flakes (garnish) (optional can just use ready-toasted or plain)
- Toast the almonds by dry-frying in a small non-stick pan over a medium heat until almonds are beginning to turn golden. Shake and stir the almonds often to prevent burning. Once the almonds begin to colour remove from the heat and shake/stir the almonds as they will continue to brown in the residual heat.
- Tip the toasted almonds out of the pan onto a small plate and leave until required for the topping.
Prepare the icing:
- Place the icing sugar in a mixing bowl.Add 1-2 tablespoons of water to the icing sugar to create a drizzling consistency.Don't add too much water at once as it will become too runny. If this happens just add more sieved icing sugar and mix until the correct thickness.
- Using a spoon drizzle the icing sugar over the tart. Sprinkle the lemon zest over.And toss the toasted almond flakes over.
- Leave the icing to set before slicing into 8 slices. Place in the refrigerator if you need it to set quicker.
Notes
- Nutritional data is for guidance only and is not an exact calculation as ingredients vary.
- Border tart will keep fresh, in a covered container and in a cool, dry place, for up to 4-5 days.
- Border tart can also be kept in the refrigerator.
- Border tart can be frozen, wrapped well in food-grade wrap for up to 3-4 months. If freezing in slices place a piece of parchment between each so that a portion can be removed easily.
- This tart is ideal during the festive season, New Years Eve buffets, and parties as a mince pie alternative.
- Or simply enjoy with a nice cup of tea or coffee for morning or afternoon break.
Beth says
This tart is my hubby's favorite tart yet! Such a delicious and very yummy dessert! Can't wait to make this again soon! Sounds perfect after any meal!
Jacq says
So glad your hubby loves the pineapple tart!
Jacqueline Meldrum says
I've been to Eyemouth but never triedcthus. It looks gorgeous!
Jacq says
Thanks!
Biana says
This looks like such a delicious dessert! Will be perfect with a cup of tea.
Jacq says
Most definitely! A cup of tea goes beautifully with a slice of this border tart.
Gina says
Wish I was in Scotland to enjoy one of these tarts! So happy to see it can be made with a flax-egg and can't wait to try at home!
Jacq says
Awww at least you can make this border tart anywhere in the world and get to enjoy delicious Scottish flavours!
David says
Such a tasty recipe! I'm also excited to learn about a new way to replace eggs in recipes -- our son is allergic. Hadn't heard of making a flax / water mixture instead of eggs. Thanks for that tip! And the border area sounds like a great place to visit.
Jacq says
A flax-egg is perfect for tart fillings as it just needs to bind all the ingredients. A bonus is the flax is so nutritious and provides lots of healthy fats. So glad my recipe will benefit your son with new egg-free ideas 🙂
Chris Kosto | GoldenBloggerz.com says
Love your traditional recipes & they way you present them with their backstory & easy-to-follow steps!
Jacq says
Thanks very much! It's good to know my steps are easy-to-follow, that's what I try to aim for! 🙂