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Ecclefechan Butter Tart

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1 Ecclefechan Butter Tart on Tue Jan 15, 2013 6:05 pm

ECCLEFECHAN BUTTER TART

For the pastry
100g plain flour
50g butter, cold, cut into cubes
25g caster sugar
1 egg yolk

In a bowl, rub the butter into the flour. Once the mixture resembles breadcrumbs, add the sugar and mix well. Add the egg yolk and just enough cold water so the mixture comes together (1-2 tablespoons of water is probably enough). Cover the pastry in cling film and leave to rest in the fridge for at least 30 mins. Use to line a 20cm loose-bottomed flan dish, and prick with a folk. Place the tart shell in the fridge while making the filling.

For the filling

125g butter, melted and cooled
200g soft brown sugar
2 eggs, beaten
1 tablespoon white wine vinegar
50g walnuts, chopped
250g dried mixed fruit
50g glace cherries

Preheat the oven to 190c, (375f)

In a bowl, combine the sugar, butter and eggs. Stir in the vinegar, walnuts, dried fruit and cherries. Pour into the pastry shell.

Bake the tart for 25-30 minutes until the pastry is golden and the filling is slightly puffy and browned in the centre (from the tart during baking).

Can also be made into individual tarts if preferred.

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