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Ecclefechan tarts

5 Reviews

About the bake

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.

45Total Time
25Prep Time
20Bake Time
12Serves
Easy

Method

  1. 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.

  2. Step 2:

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

  3. 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. Step 4:

    Meanwhile mix all the filling ingredients together.

  5. 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. Step 6:

    Divide the fruit mixture between the cases.

  7. 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 the pastry

    • 125g Plain white flour
    • 40g Silver Spoon Icing Sugar
    • 0pinch Salt
    • 60g Butter (salted) (at room temperature, cut into cubes)
    • 1 Egg yolk(s) (free range) (medium)
    • 1 tsp Orange extract
  • For the filling

    • 60g Butter (salted) (melted)
    • 100g Billington's Unrefined Dark Muscovado Sugar
    • 1 Egg(s) (free range) (medium, beaten)
    • 1 tbsp White wine vinegar
    • 100g Dried mixed fruits
    • 60g Glacé cherries (chopped)
    • 30g Almonds (flaked)
    • 1 tsp Orange extract
    •  Silver spoon icing sugar (to dust)

Utensils

  • Mixing bowl
  • Food processor (optional)
  • Butter knife
  • Clingfilm
  • Rolling pin
  • 7.5cm cutter
  • 12 hole bun tin

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