Catherine Brown

Ecclefechan Butter Tart

Preparation info
  • Yield:

    12

    from 25 x 3.25 cm deep ( 9½ x 1½ inch ) deep) flan tin with removable base.
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

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) unsalted butter
  • 50 g (2

Method

Serve With: whipped cream.

Preheat the oven to 375°F/190°C/Gas 5. Grease a flan tin.

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