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Ecclefechan tarts

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2.636 stars based on 85 ratings

These pastry tarts are named after the village of Ecclefechan in Dumfries and Galloway and have a treacly filling of dark muscovado sugar, dried fruit and cherries.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the pastry

  • 125g 4½ oz Plain white flour (we use Allinson) Plain white flour
  • 40g 1½ oz Icing sugar (we use Silver Spoon) Icing sugar
  • Salt
  • 60g 2⅛ oz Butter (salted) at room temperature, cut into cubes
  • 1 1 Egg yolk(s) (free range) medium
  • 1tsp 1tsp Orange extract (we use Nielsen-Massey) Orange extract

For the filling

  • 60g 2⅛ oz Butter (salted) melted
  • 100g 3½ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 1 1 Egg(s) (free range) medium, beaten
  • 1tbsp 1tbsp White wine vinegar
  • 100g 3½ oz Dried mixed fruits
  • 60g 2⅛ oz Glacé cherries chopped
  • 30g 1⅛ oz Almonds (flaked)
  • 1tsp 1tsp Orange extract (we use Nielsen-Massey) Orange extract
  • Icing sugar to dust (we use Silver Spoon) Icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the pastry, sift the flour, icing sugar and salt into a bowl.  Add the butter and rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.

    Ingredients for this step

    • 125g 4½ oz Plain white flour (we use Allinson) Plain white flour
    • 40g 1½ oz Icing sugar to dust (we use Silver Spoon) Icing sugar
    • Salt
    • 60g 2⅛ oz Butter (salted) melted
  2. Classic mode Step 2

    Mix the egg yolk and extract into the flour mixture and add a tablespoon of cold water.

    Ingredients for this step

    • 1 1 Egg yolk(s) (free range) medium
    • 1tsp 1tsp Orange extract (we use Nielsen-Massey) Orange extract
  3. Classic mode Step 3

    Using a butter knife bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.

  4. Classic mode Step 4

    Meanwhile mix all the filling ingredients together.

    Ingredients for this step

    • 60g 2⅛ oz Butter (salted) melted
    • 100g 3½ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
    • 1 1 Egg(s) (free range) medium, beaten
    • 1tbsp 1tbsp White wine vinegar
    • 100g 3½ oz Dried mixed fruits
    • 60g 2⅛ oz Glacé cherries chopped
    • 30g 1⅛ oz Almonds (flaked)
    • 1tsp 1tsp Orange extract (we use Nielsen-Massey) Orange extract
  5. Classic mode Step 5

    Preheat the oven to 180C (fan 160C, gas mark 4). Roll out the pastry to about a 3mm thickness on a lightly floured surface. Use a 7.5 cm round cutter to stamp out 12 discs and line a 12 hole deep bun tin. Prick the pastry cases with a fork.

  6. Classic mode Step 6

    Divide the fruit mixture between the cases.

  7. Classic mode Step 7

    Bake in the oven for 15 – 20 minutes until golden, cool in the tin for 5 minutes before removing onto a wire rack. Dust with icing sugar to serve.

    Ingredients for this step

    • Icing sugar to dust (we use Silver Spoon) Icing sugar