Ecclefechan Tart

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Ecclefechan Tart

star rating (3) rate this recipe »
Published prior to 2008

We found this recipe in a small book printed in Glasgow called Scottish Home Baking, by Judy Patterson. She calls it a variation of a traditional border tart.

8 ounces Flaky Pastry
1/4 cup (1/2 stick, 2 ounces) butter
1/2 cup (3 1/4 ounces) loosely packed brown sugar
2 teaspoons wine vinegar
1 cup (4 ounces) mixed dried fruit
1/4 cup (1 ounce) chopped walnuts or pecans

Preheat your oven to 375°F. This recipe may be made into several small tarts but, because the filling is fairly liquid, we chose to make one large (7-inch) tart. A small pie plate would also work.

Roll out the pastry until it's large enough to line your tart pan(s). Pour in the filling and bake for 25 to 30 minutes. This may also be served with double, clotted or whipped cream.

Nutrition information per serving (1/8 of tart, 85g): 311 cal, 16.6g fat, 3g protein, 27g complex carbohydrates, 10g sugar, 3g dietary fiber, 28mg cholesterol, 44mg sodium, 286mg potassium, 162RE vitamin A, 1mg vitamin C, 2mg iron, 51mg calcium, 50mg phosphorus.

Reviews

1
  • star rating 10/24/2013
  • Cindi from Lexington, Ky
  • I added 1 T. Flour to soak up the juices. I had to try this as I am descended from the Pattersons! It is right up my alley of taste.
  • star rating 11/11/2011
  • luzruiz2002 from KAF Community
  • What is the filling?
    1/4 cup (1/2 stick, 2 ounces) butter 1/2 cup (3 1/4 ounces) loosely packed brown sugar 2 teaspoons wine vinegar 1 cup (4 ounces) mixed dried fruit 1/4 cup (1 ounce) chopped walnuts or pecans I hope this helps. Sorry if that was unclear in the recipe. ~Amy
1