Ecclefechan tarts

  • Total Time

    45m
    • Prep Time

      25m
    • Bake Time

      20m
  • Serves

    12


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.

Method

  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.

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

  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. Meanwhile mix all the filling ingredients together.

  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. Divide the fruit mixture between the cases.

  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.

Let's Bake

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Reviews

  1. 5 star rating

    Made these for the first time. Couldn't stop eating them. Any idea how many calories in one tart? Better not to know. W.

  2. 5 star rating

    I really enjoyed cooking these tarts, I added some chopped walnuts to the mix as well as almonds, they were delicious.

  3. 4 star rating

    I have been baking these fabulously tasty tarts for around 50 years from an even older recipe discovered on a very dusty shelf in an ageing book shop in Scotland.

    NO Cherries, Walnuts NOT Almonds, NO Orange flavour. Their very distinctive flavour is from the mix of ingredients with a definite walnut flavour.

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