Ecclefechan Tarts Recipe
Yield: 1 pieRecipe by luhu.jp
Ingredients:
1: ** british measurements **,
THE FILLING
2 oz: butter,
3 oz: brown sugar,
2 teaspoon: wine vinegar,
4 oz: mixed dried fruit,
1 oz: walnuts, chopped
1: egg,
Directions:
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 375
F / 190
C / gas mark 3. Serve either hot
or cold.
You may note this recipe is not too dissimilar from Queen Marys Tart! **
Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac
Griogair
Yield: 1 pie
Source from luhu.jp
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 375
F / 190
C / gas mark 3. Serve either hot
or cold.
You may note this recipe is not too dissimilar from Queen Marys Tart! **
Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac
Griogair
Yield: 1 pie
Source from luhu.jp