Burns Night recipes: Scottish tart 500g plain flour 150g icing sugar the zest of 1 lemon 25ml ice-cold water 4 egg yolks 1 egg, beaten For the filling 200g soft dark brown sugar 2 tbsp golden syrup 4 medium eggs, beaten the grated zest of 1 lemon 150g currants 75g cranberries 75g almonds 75g pistachio nuts 75g chopped walnuts 100ml Johnny Walker Black whisky to serve clotted cream Using your fingers, lightly crumb together the butter, flour, icing sugar and lemon zest. Mix in the water and egg yolks one at a time, until the mixture comes together into a neat ball. Rest for at least 30 minutes in the fridge before using. Roll out the pastry until 2mm thick and line a 20cm flan ring, pressing into the edge for a neat finish. Leaving it untrimmed, refrigerate for 20 minutes. Pre-heat the oven to 200C/gas mark 6. The top edge of the pastry can either be left hanging over during cooking - to trim once baked - or pressed and trimmed now. Line the pastry with greaseproof paper, fill with baking beans and bake for 15-20 minutes. Once out of the oven, remove the paper and beans. Brush the inside of the case with the beaten egg, return to the oven for five minutes until brown. Reduce the oven temperature to 140C/gas mark 1. Melt the sugar, butter and syrup in a saucepan. Remove from the heat and whisk in the eggs. Add the lemon zest, fruits, nuts and whisky. Mix together and spoon into the pastry case. Bake for 20-30 minutes. Remove from the oven and leave to relax. Serve warm or cold, with clotted cream. Hamish Anderson's drink choice for the tart Aberlour 'A'bunadh," Speyside £34.15, waitrosewinedirect Whisky that has been aged in old sherry barrels is well-placed to sip with puddings. The old casks add sweet warming notes of dried fruit, nuts and caramel, flavours all found in this tart. This is bottled at cask strength so will need a drop of still mineral water with it.