OCTOBER RECIPE OF THE MONTH
October's recipe is for Ecclefechan Butter Tarts, which come from the small town of Ecclefechan in Scotland.
ECCLEFECHAN BUTTER TARTS
2 eggs, beaten
6 oz (a scant 1 cup) soft brown sugar
4 oz (1 stick) melted butter
1 TBSP vinegar
8 oz (1 1/4 cups) mixed fruit (*See Notes)
2 oz chopped walnuts
Prepared shortcrust pastry (*See Notes)
Preheat the oven to 375*
Beat the beaten eggs, sugar and melted butter together.
Stir in vinegar, mixed fruit and nuts.
Line patty tins with pastry and put a spoonful of the mixture into each.
Bake at 375* for 20 - 25 minutes.
NOTES:
** You can use a Dried Fruit Mixture, prepared for recipes like fruit cake. I didn't have any on hand, so I mixed raisins and sultanas (golden raisins) together.
** You can use any kind of shortcrust pastry - made from scratch, frozen, or the pastry in a box that you mix with water. The amount you would use for a covered pie (top and bottom crust) plus the quantities of filling in this recipe will make between 3 and 3 1/2 dozen tarts.
The small town of Eccelfechan in Scotland is located between Dumfries and Galloway. One of Eccelfechan's claim to fame is as the birthplace of historian Thomas Carlyle. This recipe comes from Coul House Hotel, located in Contin, just 17 miles west of Inverness.
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Last Updated: September 14, 2003
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