Ecclefechan Tarts
Named after a small town in Scotland, Ecclefechan tarts are made with buttery pastry and a sweet filling of dried fruit, walnuts and orange flavours – perfect to serve for Burns Night to celebrate all things Scotland.
Serves
12
Preparation Time
25 minutes, plus chilling time
Cooking Time
15-20 minutes
Ingredients
- For the pastry
- 200g plain flour
- 65g butter, cubed
- 75g caster sugar
- Zest of 1 orange
- 1 large egg yolk
- For the filling
- 60g butter, melted
- 100g soft dark brown sugar
- 1 egg, beaten
- 1 tbsp orange juice
- 3 tbsp Drambuie Honeyed Liqueur
- 150g mixed dried fruit
- 50g walnuts, roughly chopped
- Zest of 1 orange
Method
- To make the pastry, rub together the flour and butter until it resembles fine breadcrumbs. Mix in the sugar and orange zest, then add the egg yolk and one and a half tablespoons of ice-cold water.
- Bring together with your hands to form a dough. Sprinkle with a little more ice-cold water if the pastry is still too crumbly. Roll into a ball, wrap in clingfilm and chill in the fridge for 30 minutes.
- Preheat the oven to 180ºC / 160ºC fan / gas mark 4.
- Roll out the pastry on a lightly floured surface to three millimetres thickness. Using a seven and a half centimetre round cutter, stamp out 12 circles. Press the pastry into the holes of a 12-hole cake tin and prick the bases with a fork. Place in the fridge while you prepare the filling.
- Mix all of the filling ingredients together until well combined then spoon into the pastry cases.
- Bake in the oven for 15-20 minutes until golden and puffed up.
- Cool in the tin for five minutes, before transferring to a cooling rack. Can be served warm or room temperature. Dust with icing sugar before serving.
