About this recipe:A delicious alternative to mince pies at Christmas. They have a chewy texture due to lots of walnuts and raisins. Make a whole batch in advance and simply warm them up before serving. Lovely with a spoonful of whipped cream. This Scottish dessert can also be made as a larger tart.
For the pastry: Place the butter, flour, sugar and egg yolk in the bowl of a food processor; blend until it looks like breadcrumbs. Add one or two tablespoons of cold water and blend again until the dough comes together in a ball. Remove, wrap in cling film and refrigerate for an hour.
Preheat the oven to 190 C / Gas 5. Lightly grease and dust two 12-hole bun tins with plain flour.
For the filling: Beat butter and sugar together until lighter in colour. Add beaten eggs and mix again. Stir in raisins, walnuts, lemon zest, lemon juice and cinnamon.
Roll out the pastry on a lightly floured surface until it is about 2mm thick. Use an 8cm cutter or the rim of a glass to stamp out pastry circles to line the bun tins. You will need to re-roll the pastry trimmings a few times before you have enough.
Spoon the filling into each tart shell until about 3/4 full.
Bake for 12 to 15 minutes, or until pastry is lightly golden in colour. Leave to cool for a few minutes, then transfer to a wire rack to cool down completely.
Dust with icing sugar just before serving or heat them up and serve with whipped cream.
To make pastry by hand:
Place the butter, flour and sugar in a bowl and rub together until it looks like coarse breadcrumbs. Add the egg yolk and 1 or 2 tablespoons of cold water; mix with your hands until the pastry comes together in a ball. Wrap with cling film and chill for one hour.