Ecclefechan Tart

We found this recipe in a small book printed in Glasgow called Scottish Home Baking, by Judy Patterson. She calls it a variation of a traditional border tart.

8 ounces flaky pastry dough
4 tablespoons butter
1/2 cup loosely packed brown sugar
2 teaspoons wine vinegar
1 cup mixed dried fruit
1/4 cup chopped walnuts or pecans

Preheat your oven to 375°F. This recipe may be made into several small tarts but, because the filling is fairly liquid, we chose to make one large (7-inch) tart. A small pie plate would also work.

Roll out the pastry until it's large enough to line your tart pan(s). Pour in the filling and bake for 25 to 30 minutes. This may also be served with double, clotted or whipped cream

Recipe from King Arthur Flour