Ecclefechan Butter Tart Recipe

passed down with grateful thanks from Miss Lilly

INGREDIENTS:        11/2 lb Soft Dark Brown Sugar

                                    2lb Dried Mixed Fruit

                                    8oz Chopped Mix Nuts

                                    1lb Melted Butter (unsalted)

                                    3 Table Spoons of Red Wine Vinegar

                                    8 eggs

                                    Short Crust Pastry

Makes enough to bake 3 x 10” Flan dishes - This dish once cooled will freeze well

DIRECTIONS:          Blend together the sugar and eggs in a bowl and beat in the eggs.                                       

Then stir in the fruit, nuts and the vinegar. At this point you will add the butter, which will be melted. 

Use a short crust pastry base, which will be baked blind.

Bake in a hot oven, which will be at 180 - 200 for 20 - 25minutes.