Ecclefechan Tarts
|
|
|
1 Pie
** British Measurements **
MMMMM------------------------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.
You may note this recipe is not too dissimilar from Queen Mary's
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
Please login or register to add your comments on this recipe. Add to favorites Like this recipe? Click here for more great recipe sites (Opens in a new window) Comments for this recipe:
|
|
|
