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Ecclefechan Butter Tart
- Yield:
12
from 25 x 3.25 cm deep ( 9½ x 1½ inch ) deep) flan tin with removable base. - Difficulty
Easy
Published 2003
A rich, fruity tart that is a popular Borders teatime speciality, but can also be served with cream as a dessert.
Ingredients
Pastry
100 g 3½ oz 50 g 2
Method
Serve With: whipped cream.
Making Pastry
Beat the butter and sugar in a mixer (or blend in a food processor) till light and fluffy. Add the egg yolk and beat for a minute to
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