Authentic Ecclefechan Tart
This delicious Scottish fruit and whisky tart is known locally as Ecclefechan tart. Ecclefechan is a small town in the Scottish Borders and it is where this tasty recipe originated. Enjoy it with ice cream, whipped cream or custard, for the perfect dessert. It is rich so you will only need a small slice. Although this tart is not that well known outside of Scotland, it is well worth making for a special occasion because it offers such a unique flavour. You will need sweet shortcrust pastry for this tart, which you can buy or make yourself. Mix some lemon zest into it before rolling it out to make the crust for your tart.
The filling is a rich combination of butter, sugar, dried fruit, syrup, eggs, nuts, Scotch whisky and lemon. The filling is spooned into the crust and then the tart is baked in the oven until your whole kitchen smells incredible and the filling is set but slightly jiggly in the middle. Let it cool down and then enjoy it as a special treat after your meal. This is a recipe for those with a real sweet tooth, who love all things wonderfully sticky and sweet.
Making this tart is very easy, and most of it is simply a question of combining the ingredients. It is of course best to use Scotch whisky to make it, rather than another type, to keep it authentic. This hearty, rib-sticking dessert is perfect for Christmas or a special occasion.
- 12 oz (350g) sweet shortcrust pastry
- Finely grated zest of a lemon
- 1 tablespoon golden syrup
- 4 oz (100g) soft dark brown sugar
- 4 oz (100g) butter
- 2 beaten medium eggs
- Grated zest of a lemon
- 2 oz (50g) sultanas
- 2 oz (50g) raisins
- 4 oz (100g) currants
- 2 oz (50g) chopped walnuts
- 2 tablespoons Scotch whisky
- Incorporate the lemon zest into the pastry and let it rest for 20 minutes.
- Roll it out to ⅛ inch (2-3mm) thick and use it to line an 8 inch (20cm) tart pan.
- Press the pastry right into the edges to make the crust but do not trim it yet.
- Refrigerate the crust for 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Line the crust with greaseproof paper then fill it with raw rice or beans.
- Trim off the excess pastry (alternatively, do that after baking).
- Bake for 15 to 20 minutes, then remove the rice or beans.
- Turn the oven down to 375 degrees F (190 degrees C).
- Put the golden syrup, sugar and butter in a pan.
- Cook gently until the sugar melts.
- Take the pan off the heat and whisk in the eggs.
- Add the fruits, nuts, whisky and lemon zest.
- Mix with a wooden spoon until well combined.
- Now spoon the filling into the crust, levelling the top flat.
- Bake the tart for 20 to 25 mins or until the filling is set but the middle is slightly jiggly still.
- Let the pie cool before serving in wedges.
Ecclefechan tart is not often seen outside of Scotland, but the incredible, unique flavour is sure to make it popular in your home if you choose to make it. You will need shortcrust pastry, dried fruit, nuts, lemon, Scotch whisky and a few more ingredients to make this exquisite dessert. This is the kind of treat where a little goes a long way, so a small wedge of tart like in the photo will probably be enough to satisfy even the sweetest tooth. Enjoy it with whipped cream or a ball of vanilla ice cream, or the local way – swimming in a bowl of hot, thick custard!
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