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Ecclefechan Tarts by www.country-cooking.com
** British Measurements **
--------------------------------THE FILLING--------------------------------
2 oz Butter
3 oz Brown sugar
2 ts Wine vinegar
4 oz Mixed dried fruit
1 oz Walnuts; chopped
1 Egg
This variation of the border tart is traditionally made into small
individual tarts, though it can be made into a larger tart.
Directions:
Make a shortcrust pastry, as for the Border Tart and cut 12 circles to line
a patty tin, or line an 8-inch flan ring.
Melt the butter and stir in the sugar and egg. Add the vinegar, fruit and
nuts and spoon into pastry cases.
Bake for 20 to 25 minutes at 375øF / 190øC / gas mark 3. Serve either hot
or cold.
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