A southern Scotland tradition, these tarts are named for the village of Ecclefechan, a suburb of Lockerbie (much as Christmas is a suburb of Bithlo here in Central Florida). They consist of a shortbread crust with a filling of sugar, eggs, nuts and dried fruit. Some better known cousins include pecan pies, Canadian butter tarts, mince pies and shoo-fly pies.
I got the recipe from a friend we visited on vacation, Peg Murray. In addition to Thanksgiving, I've made them for office and church festivities where a number of people have asked for the recipe, so here it is.
Use two 9" tart pans (with removable bottoms) or 9" round cake pans lined with heavy foil. Only bring the crust partway up the sides.
Preheat oven to 375°
Ingredients
Crust
3 c flour
8 oz butter, softened
6 T sugar
3 egg yolks
Filling
3 eggs
6 oz butter, melted
9 oz light brown sugar
3 T wine vinegar
12 oz mixed dried fruit ( I like to use Welch's Berry Medley - raisins, cherries, cranberries and blueberries - but suit yourself)
3 oz walnuts
Directions
Crust
With mixer or food processor, whip butter.
Add all other ingredients and mix until it holds together in a ball.
Divide in half
Press into tart pans to form crusts
Filling
Chop fruit and walnuts until small - 1/8"
Mix all ingredients thoroughly
Divide between two crusts
Bake at 375° for 20-30 minutes
Serve at room temperature
Ith gu leòir! (Bon appetit!)
