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Ecclefechan Butter Tart

This was originally made as small individual tarts, yet another variation of the Border Tart. The filling is quick to make and gives a nutty, moist-buttery result which contrasts with the crisp pastry very well.

For the pastry -
4 oz flour (100 g)
2 and a half oz butter (60 g)
1 oz caster sugar (25 g)
1 egg yolk

For the filling -
1 egg
3 oz soft brown sugar (75 g)
2 oz melted butter (50 g)
1 dsp wine vinegar
4 oz. mixed dried fruit (125 g)
1 oz chopped walnuts (25 g)

Preheat the oven to 375°F/190°C or gas mark 5.
Begin by making up the pastry . Roll out and line an 8" (20 cm) fluted flan ring. Mix the sugar, butter and eggs together then stir in the vinegar, mixed fruit and nuts.
Pour into the pastry case and bake for 30 minutes.
Serve hot or cold with cream.

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