Ecclefechan Butter Tart is a traditional Scottish recipe for a classic tart of a sugar, butter and egg filling with vinegar that's baked in a pastry shell until set and golden. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Ecclefechan Butter Tart.
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This is one of the classic Scottish tarts and really should be included in any and every collection of Scottish recipes.
Ingredients:
2 eggs, beaten
180g soft brown sugar
1 tbsp vinegar
240g mixed dried fruit
60g chopped walnuts
enough shortcrust pastry for a 22cm pie plate
120g melted butter
Method:
Roll out the pastry on a lightly-floured surface and cut with a 6cm pastry cutter. Use these to line lightly-greased jam tart (patty tins).
Meanwhile mix together the sugar, butter and beaten eggs. When well combined, add the vinegar and then the mixed fruit and nuts. Place a teaspoon of the mixture in the prepared pastry shells then place in an oven pre-heated to 190°C and bake for about 20 minutes, or until golden brown and set.
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