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Scottish Raspberry Tart

Shortcrust Pastry:
8 oz. (200 g.) plain flour
4 oz. (100g.) butter
3 tablespoons (45 ml.) cold water
Filling:
Raspberries
Caster sugar

Method

Rub the butter into the flour until the mixture looks like
breadcrumbs. Add the water and form into a ball. Roll out
two thirds of the pastry and line a deep plate. Wash and hull the raspberries and place in the tart. Sprinkle with sugar to taste. Roll out the rest of the pastry to make the lid. Brush with milk and bake in a fairly hot oven ( 400°F, 204°C, gas mark 6 ) for 25 minutes until the pastry is cooked. To serve, dust with caster sugar and top with whipped cream.

By the end of the nineteenth century the making of jams and jellies had obviously become a recognised part of the traditional rural work-cycle in Scotland. By that time, too, the soft fruits industry was becoming well established, strawberries in Clydesdale, raspberries in Perthshire, much of which fruit eventually reached the jam factories of Dundee. A new, sweet food had arrived on the Scottish tea-table.

A few places had proved to be admirably suited to the growing of hard fruits: these were for the most part in the Lowlands, particularly the upper Clyde valley. Clearly there were other locations, notably the fertile county of Moray, as well as some coastal areas where the benign influence of the Gulf Stream doubtless played its part. Osgood Mackenzie refers, for example, to the plentiful supply of peaches, nectarines, plums and cherries to which as a child he had access on the family estates in Ross-shire, as well as to hundreds of sacks of hazel nuts, every one full to the neck, sent in cartloads to the Beauly markets. "

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