Ecclefechan Tarts Recipe
Ingredients
| Butter | 2 Ounce | |
| Brown sugar | 3 Ounce | |
| Wine vinegar | 2 Teaspoon | |
| Mixed dried fruit | 4 Ounce | |
| Walnuts | 1 Ounce, chopped | |
| Egg | 1 |
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
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.
Chef
