Melt the butter in a small pan but don''t overheat, just melt it. Mix the sugar, butter and beaten eggs together.
Stir in the vinegar, then add mixed fruit and nuts. This makes a very liquid mixture but, that''s fine.
Line one 20cm (8 inch) flan tin with pastry oversizing by about half an inch. Fold this half inch back over into the tin to form a double thick crust. Line with foil and load with ceramic beans, bake in a fairly hot oven (190C/375F/Gas Mark 5) for 20 - 25 minutes or until light golden brown, remove the foil and beans.
Allow to cool (about 30 minutes) then pour the mixture into it. Bake until filling is dark brown and set in the centre covering crust edges with foil if browning too quickly, about 30 minutes.
Allow to cool - can be made the day before required and refrigerated until needed..
This is a wonderfully fruity, moist tart with a "Christmasy" feel to it. Serve with softly whipped cream.
DO NOT use any more vinegar than specified or bitterness will occur. Do not be alarmed at how liquid this mixture is, just put it in the oven. it''ll be fine!
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 6|
|Calories from Fat: 218 (50%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 181.1mg||56 %|
|Sodium 169mg||6 %|
|Potassium 433mg||11 %|
|Total Carbohydrate 52.6g||15 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 49g|
|Protein 7.6g||11 %|
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Calories per serving: 437
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