Traditional Scottish Ecclefechan Tart (Border Tart)

Line a tart tin with shortcrust pastry and blind bake for 10-15 minutes.

Melt butter and whisk with dark brown sugar, a splash of vinegar, and eggs.

Stir in a generous amount of mixed dried fruits (sultanas, raisins, currants) and chopped walnuts.

Pour the mixture into the pastry case.

Bake at 180°C for 30 minutes until the filling is bubbling and set.

Allow to cool completely to allow the caramel-like filling to firm up. A Border specialty.