Ecclefechan Tarts Recipe

This Ecclefechan Tarts recipe is my favorite. This Dry Fruit Tart recipe is full of nutts. It makes a great dessert after dinner, but can also be eaten anytime to sweeten your mood. Prepare and enjoy Ecclefechan Tarts.
Ecclefechan Tarts picture

Summary

Preparation Time4 MinCooking Time30 Min
Ready In34 MinDifficulty LevelEasy
Servings1Cuisine
CourseTaste
MethodDish
SpecialityVegetarian
Main IngredientInterest Group

Ingredients

 Butter2 Ounce
 Brown sugar3 Ounce
 Wine vinegar2 Teaspoon
 Mixed dried fruit4 Ounce
 Walnuts1 Ounce, chopped
 Egg1

Nutrition Facts

Serving size: Complete recipe

Calories 1624 Calories from Fat 1044

% Daily Value*

Total Fat 117 g180.7%

Saturated Fat 40.4 g202.1%

Trans Fat 0 g

Cholesterol 333.4 mg111.1%

Sodium 357.6 mg14.9%

Total Carbohydrates 117 g39.1%

Dietary Fiber 17.9 g71.6%

Sugars 94.2 g

Protein 43 g86.2%

Vitamin A 41.3% Vitamin C 0.7%

Calcium 6.8% Iron 32.2%

*Based on a 2000 Calorie diet

Directions

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.
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