Traditional Border Tart

Line a tart tin with shortcrust pastry.

Prepare the filling: mix together currants, chopped walnuts, sugar, melted butter, an egg, and a teaspoon of vinegar.

Pour the filling into the pastry case.

Bake at 180°C for 25-30 minutes until established and the pastry is golden.

Allow to cool completely.

Top with a thin layer of white icing (powdered sugar and water) and leave to set.

Cut into rectangular bars or slices.