Best 2 Ecclefechan Tart Recipes
Journey into the realm of traditional Scottish baking with the Ecclefechan Tart, a delectable pastry that harmonizes sweet, juicy raisins with a flaky, buttery crust. Hailing from the village of Ecclefechan in Dumfriesshire, Scotland, this iconic dessert has captivated taste buds for generations.
The Ecclefechan Tart is a symphony of flavors and textures. Its golden-brown pastry encases a generous filling of plump, sun-kissed raisins, each bursting with natural sweetness. The raisins are steeped in a flavorful syrup, enhancing their richness and creating a luscious, jam-like center. With each bite, you'll experience a delightful contrast between the crisp, buttery pastry and the soft, chewy raisins.
This article offers a collection of Ecclefechan Tart recipes, catering to diverse dietary preferences and skill levels. From the classic recipe that embodies the traditional flavors to a vegan and gluten-free variation, you'll find the perfect recipe to suit your needs. Indulge in the heritage and charm of Scottish baking with these delectable Ecclefechan Tarts, sure to become a favorite among family and friends.
RECIPES
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.
Time 45m
Yield 12
Number Of Ingredients 30
Steps:
- 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.Step 2:Mix the egg yolk and extract into the flour mixture and add a tablespoon of cold water.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.Step 4:Meanwhile mix all the filling ingredients together.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.Step 6:Divide the fruit mixture between the cases.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.
ECCLEFECHAN TART
This style of tart, which has a texture reminiscent of pecan pie but is spiced with cinnamon and lemon peel and studded with raisins, is a specialty of the Borders, a southeast region that stretches from the English border to just south of Edinburgh. Many variations exist, some of them simply called "Border Tart." This one has as its namesake the village of Ecclefechan. Serve the tart at room temperature for afternoon tea or barely warm with a dollop of whipped cream and a scattering of toasted walnuts.
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add cream. Using on/off turns, process until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
- Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Cut overhang to 1/2 inch and fold in, forming double-thick sides. Refrigerate crust 30 minutes.
- Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set and slightly brown, about 30 minutes. Remove foil and beans. Continue to bake until pale golden brown, pressing with back of fork and piercing if crust bubbles, about 10 minutes. Cool crust in pan on rack 30 minutes.
- Blend butter and sugar in bowl. Whisk in eggs 1 at a time, then lemon juice, lemon peel, and cinnamon. Stir in raisins and 1 cup chopped nuts.
- Pour filling into crust. Bake tart until filling is deep brown and set in center, covering crust edges with foil if browning too quickly, about 30 minutes. Cool tart. (Can be made 1 day ahead. Cover and let stand at room temperature.)
- Beat cream in medium bowl until peaks form. Push up pan bottom, releasing tart. Cut tart into wedges; arrange on plates. Spoon cream alongside and garnish with toasted nuts.
Tips:
- To ensure a flaky pastry, use butter that is cold and cut into small pieces. Work the butter into the flour quickly, using your fingers or a pastry blender, until the mixture resembles coarse crumbs.
- If the pastry is too dry, add a little ice water, one tablespoon at a time, until the dough just comes together. Be careful not to overwork the dough, as this will make it tough.
- When rolling out the pastry, use a lightly floured surface and rolling pin. Roll the dough out to a thickness of about 1/8 inch (3 mm).
- To prevent the pastry from shrinking during baking, chill it for at least 30 minutes before baking.
- To make sure the filling is cooked through, bake the tart for at least 30 minutes, or until the filling is bubbling and the pastry is golden brown.
- Let the tart cool slightly before serving. This will help the filling to set and the pastry to crisp up.
Conclusion:
Ecclesfechan Tart is a delicious and classic Scottish dessert that is perfect for any occasion. With its sweet and tangy filling and flaky pastry, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try.
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